Starch: Structure, Composition, Properties, Uses, Types

Starch, a polysaccharide, is a biodegradable natural carbohydrate that acts as an energy store in plants and serves the plant as a reserve food supply.

Chemical Properties of Starch and Its Application in the Food

BCYE Agar- Composition, Principle, Preparation, Results, Uses

Starch fine molecular structures as a significant controller of

Starch-based food matrices containing protein: Recent

Phosphorylation of Alkali Extracted Mandua Starch by STPP/STMP for

High-amylose maize starch: Structure, properties, modifications

Full article: Thermal properties of different types of starch: A

Structure of amylopectin and amylose in starch. Adapted from

Microbe Notes