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See also:TAPIOCA (a native Brazilian word) , a farinaceous See also:food sub-stance prepared from See also:cassava See also:starch, the product of the large tuberous roots of the cassava or manioc plant (see CASSAVA) . Cassava starch, separated from the fibrous and nitrogenous constituents of the roots, is spread, while in a moist See also:condition, upon See also:iron plates, and with See also:constant stirring exposed to such See also:heat as causes a partial rupture of the starch granules, which See also:agglomerate into irregular pellets, becoming hard and trans-lucent when cooled . In this condition the starch forms the See also:tapioca of See also:commerce, a See also:light, pleasant and digestible food, much used in puddings and as a thickener for soups . |
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