| 41. | 1 / 4 cup potato starch flour
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| 42. | It is usually made from mung bean starch, but may also be made from pea or potato starch.
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| 43. | Historically, this has usually been done using gels made from potato starch, but acrylamide gels provide better resolution.
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| 44. | It still operates as LYCKEBY AMYLEX and is the largest producer of potato starch in the Czech Republic.
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| 45. | Amflora potatoes would be processed and sold as starch to industries that prefer waxy potato starch with only amylopectin.
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| 46. | A . You can, but you should use one and a half times as much potato starch as cornstarch.
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| 47. | For example, cooked potato starch contains about 7 % resistant starch, which increases to about 13 % upon cooling.
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| 48. | 1 1 / 2 tablespoons potato starch beaten with 6 tablespoons water ( to replace 3 beaten egg whites)
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| 49. | I dredged one batch in potato starch before frying, as some fast-food restaurants do to assure a crisp outer shell.
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| 50. | The article also noted that if potato starch isn't available, an equal amount of pulverized Minute tapioca can be substituted.
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