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An Entity of Type : prov:Entity, within Data Space : webisadb.webdatacommons.org associated with source dataset(s)

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rdf:type
prov:value
  • The preferred starch component (whether gelatinized to increase the yield stress of the fluid fraction or ungelatinized to create the bonding matrix upon heat molding) typically may include any starch, such as potato starch, corn starch, waxy corn starch, rice starch, waxy rice starch, wheat starch, their grain predecessors, e.g., flour and cracked grains, or their modified counterparts.
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