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