Found 25 results.
Sugar product used to produce preserves
paste or gel dentifrice used to clean and maintain the health of teeth
Chemical process by which starch becomes hard and brittle
Mochijp-ro
Japanese rice cake made of mochigome
Starch derived from mung beans
Turkish gelatinous candy
Alternative/supplement to hand washing. Destroys microorganisms/prevents transmission of pathogens.
Edible seeds of Salvia hispanica and S. columbariae
Nata de cocofil
Chewy, translucent, jelly-like food produced by the fermentation of coconut water
Nata de piñafil
Creamy dish with chia seeds in dairy or coconut milk
class of naturally occurring chemical compounds
substance used to increase viscosity of a liquid
process in which the coagulation factors of the blood interact, ultimately resulting a clot
Thickening agent
food prepared from the cotyledons of Triticum aestivum
Cornmeal pudding, usually fried
Technique of making yeast dough
thick, creamy sauce often used as a condiment, composed primarily of egg yolks and oil
thick, creamy sauce often used as a condiment, composed primarily of egg yolks and oil
jelly popular in Taiwan and Singapore
Complex carbohydrate; major component of starch
Starch modified with physical, chemical, or enzymatic processes
Process of heating starch in water, leading to thickening and gelling
Complex carbohydrate; major component of starch