tapioca-macaroni

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tapioca‐macaroni A mixture of either 80–90 parts tapioca flour, with 10–20 parts of peanut flour; or tapioca, peanut, and semolina, in proportion 60 : 15 : 25; it is baked into shapes resembling rice grains or macaroni; developed in India. Also referred to as synthetic rice.