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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)
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Cassava starch, separated from the fibrous and nitrogenous constituents of the roots, is spread, while in a moist condition, upon iron plates, and with See also: constant stirring exposed to such heat as causes a partial rupture of the starch granules, which agglomerate into irregular pellets, becoming hard and trans-lucent when cooled
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In this condition the starch forms the See also: tapioca of commerce, a See also: light, pleasant and digestible food, much used in puddings and as a thickener for soups
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