Starch-thickened acidic foodstuffs are provided in which the starch used as a thickener comprises sugary-2 starch obtaining from sugary-2 genotype maize seeds. Sugary-2 starch can be effectively used as a thickener in foodstuffs having a pH of 2.0 to 5.5.
Iowa State University Research Foundation, Inc.; The United States of America as represented by the Secretary of Agriculture
Pamela J. White, Lind M. Pollak and Lawrence A. Johnson. "Starch-thickened acidic foodstuffs and method of preparation" (1994)
Available at: http://works.bepress.com/pamela_white/8/