I'm really glad that you can still use rice though, since I find that rice flour is even more
important than the starches you mention.
In my experience the formula is a lot more
important than the starch addition; I just can't imagine a situation where adding tapioca starch to a body butter made entirely from cocoa butter would make that body butter soft: / The starch can make for a much drier, finish, though!
Not exact matches
There is broad consensus that the frequency of sugars and
starch consumption is far more
important than the actual amount that is consumed, when considering risk of tooth decay.
There is broad consensus that the frequency of sugars and
starches consumption is far more
important than the actual amount that is consumed, when considering risk of tooth decay.
Potatoes, lentils and the such contain much more
starch than other vegetables so education on the caloric levels of vegetables is extremely
important.