Tässä tietoa tapiokatärkkelyksestä "toisella kotimaisella":
International Starch Institute
Science Park Aarhus, Denmark
Cassava
URL:
http://www.starch.dk/isi/starch/cassava.htm
"The term "tapioca" is used to designate products made from cassava like starch, dried chips etc. Tapioca is also replacing mung bean starch - the prime material for making clear starch noodles, however, tapioca starch need modification to produce a gel with the same strenght as mung bean starch, which is very high in amylose."
International Starch Trading
Science Park Aarhus, Denmark
Tapioca Starch Applications
URL:
http://www.starch.dk/isi/applic/tapiocavarious.htm
"Tapioca starch is a thickener and stabilizer in fruit pies, soups, puddings, breads, sauces, soy and meat products. It can withstand long cooking times without breaking down. And products made with tapioca don’t lose their quality when frozen or reheated because tapioca retains its thickening capabilities throughout these processes. Tapioca becomes clear and gel-like when cooked and dissolves completely when used as a thickener."
Asia Food /Glossary
URL:
http://www.asiafood.org/glossary_1.cfm? ... 1&endno=25
"Tapioca starch
Also known as tapioca flour, this makes a fine thickener, although it is mainly used in combination with other flours and starches to improve the silkiness and pliability of a dough. Extracted from the pulverised cassava root (Manihot esculenta) in a process akin to that for arrowroot. The starch grains, once released from the strained pulp, are dried to a paste which is heated on an iron plate to form the balls, pearls and flakes of tapioca that we know, or ground to make flour. "
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