cassava starch

Cooked cassava starch has a digestibility of over 75 percent.

There are also strong interests to increase the use of cassava starch for industrial use.

During inception, the Guarani people prepared it only with cassava starch and water.

This Tupí word refers to the process by which the cassava starch is made edible.

"The tapioca pearl is made of aggregated cassava starch granules that can absorb more water."

Seed starch: traditionally mixed with cassava starch to prepare the casabe.

These African version however, uses cassava starch or rice paste, or mud as a resist instead of beeswax.

The paste is most often made from cassava starch, rice, and other ingredients boiled together to produce a smooth thick paste.

Culture of Saccharomyces cerevisiae on hydrolysed waste cassava starch for production of baking quality yeast.

Major articles traded are garri, Cassava Starch, Yams.

Made of cassava starch and cheese, the cheese buns are distinctive because the inside is chewy and moist.

Pandebono or pan de bono is a type of Colombian bread made of corn flour, cassava starch, cheese and eggs.

In the Cook Islands, a popular dessert called Poke, is made from over ripe bananas, cassava starch and coconut cream.

The main ingredient was changed because of the long production time of sago starch and cassava starch was cheaper and easier to produce.

Pan de queso is one of the breads (along with pandebono and buñuelos) that is made with fermented cassava starch.

Porters carry bags of cassava starch at a dock of Dongxing frontier trade zone on April 8, 2012 in Dongxing, China.

Pan de yuca (Spanish for Cassava bread) is a type of bread made of cassava starch and cheese typical of southern Colombia and the Coast Region of Ecuador.

From greater popularity on the coastal and mountainous regions of the state, it is a cookie produced on the mountainous plateau region of Lages, whose ingredients are: cassava starch, eggs and sugar, all with frying in lard.

The original Thai desserts had had flour, sugar or palm sugar and coconut as the main ingredients and Maria is credited with having introduced egg or yolk, refined sugar, soybean starch or cassava starch, as well as nuts, in her desserts.