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cornflour

A Dictionary of Food and Nutrition | 2005 | 250 words | Copyright

cornflour Purified starch from maize; in the USA called corn starch; used in custard, blancmange, and baking powders and for thickening sauces and gravies. First separated from maize by Thomas Kingsford, then employed by the Colgate company (1842).

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DAVID A. BENDER. "cornflour." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 29 May. 2012 <http://www.encyclopedia.com>.

DAVID A. BENDER. "cornflour." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (May 29, 2012). http://www.encyclopedia.com/doc/1O39-cornflour.html

DAVID A. BENDER. "cornflour." A Dictionary of Food and Nutrition. 2005. Retrieved May 29, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-cornflour.html

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