tapioca$81675$ - ορισμός. Τι είναι το tapioca$81675$
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Τι (ποιος) είναι tapioca$81675$ - ορισμός

STARCH EXTRACTED FROM CASSAVA ROOT (MANIHOT ESCULENTA)
Tapioca recipes; Tapioca flour; Tapiaco; Casabe; Casave; Cassava bread; Pearl tapioca; Goma de mandioca; Tapoica; Tapioca pearl; Tapioca starch
  • Colored, translucent tapioca sticks
  • Congo]]
  • Casabe baking in a small commercial bakery
  • Cassava root
  • Spicy and non-spicy [[tapioca chips]]
  • Small, opaque pearl tapioca before soaking
  • Cooked cassava dish from [[Kerala, India]]
  • Tapioca pudding
  • Tapioca crackers from Indonesia sold in a [[Los Angeles]], [[California]] market
  • Alto da Sé]], in [[Olinda]], [[Pernambuco]].
  • [[Taíno]] women preparing [[cassava bread]] in 1565: grating yuca roots into a paste, shaping the bread, and cooking it on a fire-heated burén
  • Tapioca starch
  • Thai tapioca pudding

tapioca         
[?tap?'??k?]
¦ noun a starchy substance in the form of hard white grains, obtained from cassava and used for puddings and other dishes.
Origin
C18: from Tupi-Guarani tipioca, from tipi 'dregs' + og, ok 'squeeze out'.
tapioca         
Tapioca is a food consisting of white grains, rather like rice, which come from the cassava plant.
N-UNCOUNT
Tapioca         
Tapioca (; ) is a starch extracted from the storage roots of the cassava plant (Manihot esculenta, also known as manioc), a species native to the North and Northeast regions of Brazil, but whose use is now spread throughout South America. It is a perennial shrub adapted to the hot conditions of tropical lowlands.

Βικιπαίδεια

Tapioca

Tapioca (; Portuguese: [tapiˈɔkɐ]) is a starch extracted from the storage roots of the cassava plant (Manihot esculenta, also known as manioc), a species native to the North and Northeast regions of Brazil, but whose use is now spread throughout South America. It is a perennial shrub adapted to the hot conditions of tropical lowlands. Cassava copes better with poor soils than many other food plants.

Tapioca is a staple food for millions of people in tropical countries. It provides only carbohydrate food value, and is low in protein, vitamins and minerals. In other countries, it is used as a thickening agent in various manufactured foods.