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Root Starches Other than Those of White and Sweet Potato

O. B. Wurzburg
Economic Botany
Vol. 6, No. 3 (Jul. - Sep., 1952), pp. 211-215
Published by: Springer on behalf of New York Botanical Garden Press
Stable URL: http://www.jstor.org/stable/4252080
Page Count: 5
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Root Starches Other than Those of White and Sweet Potato
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Abstract

Such starches are not produced in the United States but are imported. Tapioca, from cassava roots, constitutes about 86% of them and is particularly valued in the food and adhesive industries. Sago from the pith of palm trees and cycads is used primarily as an adhesive; arrowroot from a rhizome as a food starch.

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