Starch

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Across
  1. 4. - too much
  2. 6. - any grain foods
  3. 7. - acid
  4. 8. - not natural or native
  5. 9. - shape of the pasta
  6. 12. - starch from corn
  7. 13. - source of gelation
Down
  1. 1. - function of starch
  2. 2. - root craft
  3. 3. - problems in starch
  4. 4. - types of pasta
  5. 5. - beans
  6. 9. -source of carbohydrates
  7. 10. -sample of tubers
  8. 11. - Al dente