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Pea starch is a low-glycemic carbohydrate, neutral in taste and color. A defining characteristic of pea starch is its high amylose content. Amylose is used as a thickener and gelling agent.
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Pea starch is a low-glycemic carbohydrate, neutral in taste and color. A defining characteristic of pea starch is its high amylose content. Amylose is used as a thickener and gelling agent.
« Back to Glossary Index