Cooks use starches to thicken sauces and gravies, to set pies and custards, to prevent proteins from curdling and even in cakes. Most cooks have flour and cornstarch in their pantry. So do we really ...

Acid modified tapioca starch may offer significant advantages as an encapsulation material, producing better results than native starch, says new research. "The results of this study indicate ...

Tapioca is starch obtained from the root of cassava, a plant that mostly grows underground (like a potato). In many parts of the world, it's a food staple. Cassava is a native vegetable of South ...