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*nəri "starch, rice glue".
The first-generation technologies mainly focused on food resources such as corn, starch, rice, etc. to produce bio-based polymers.
A simplex-centroid design was used to investigate the physico-chemical properties of flour mixtures composed of cassava starch, rice flour, waxy rice flour and wheat flour on the one hand and linear expansion, texture and sound emission properties of crackers, made from theses mixtures on the other hand.
The proto-Japonic reconstructions I cite are slightly different from Vovin's. 2. (a) *jinaC 2.4 "riceplant"11 (b) *mə/omi 2.1 unhulled rice (c) *jənaC 2.1 "hulled rice" (d) *kəmə/aC 2.3 "(hulled) rice" (e) *ipi 2.3 "cooked rice" (f) *po 1.3a "ear of grain" (g) *ta 1.3a "ricefield" (h) *nuka ?2.3 "rice bran" (i) *ko "flour, powder" (j) *nəri "starch, rice glue" .
They contain tapioca starch, rice flour, potato starch and other ingredients that don't have gluten.
The paste is most often made from cassava starch, rice, and other ingredients boiled together to produce a smooth thick paste.
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They're made from sugar, pea and potato starches, rice flour, cocoa and other things.
Potato starch was also found to be the most resistant against digestion, when treated with α-amylase from B. amyloliquefaciens (Sarikaya et al. 2000), while cereal starches (rice, corn, and wheat) were easily decomposed by this enzyme.
Some good starches for gluten-free baking are rice starch, tapioca starch, cornstarch, potato starch and arrowroot starch.
These results are similar to reports of the tensile strength of chitosan-starch films [25], rice starch-CMC film [10], and corn starch-CMC-nanoclay films [13].
"In a Vietnamese meal," she said, "you have to have a starch -- rice or vermicelli -- a wrap and a braised dish".
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com