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Starch or
amylum is a
polymeric carbohydrate consisting of
numerous glucose units joined by
glycosidic bonds. This
polysaccharide is
produced by most green...
- Cornflour, cornstarch,
maize starch, or corn
starch (American English) is the
starch derived from corn (maize) grain. The
starch is
obtained from the endosperm...
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Laundry starch or
clothing starch is a
liquid suspension prepared by
mixing a
vegetable starch in
water used in the
laundering of clothes. In biochemistry...
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Tapioca (/ˌtæpiˈoʊkə/; Portuguese: [tapiˈɔkɐ]) is a
starch extracted from the
tubers of the c****ava
plant (Manihot esculenta, also
known as manioc), a...
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amylopectin chains in cooked,
gelatinized starch realign themselves as the
cooked starch cools. When
native starch is
heated and
dissolved in water, the crystalline...
- Sago (/ˈseɪɡoʊ/) is a
starch extracted from the pith, or
spongy core tissue, of
various tropical palm stems,
especially those of
Metroxylon sagu. It is...
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starch is
starch extracted from potatoes. The
cells of the root
tubers of the
potato plant contain leucoplasts (
starch grains). To
extract the
starch...
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Modified starch, also
called starch derivatives, is
prepared by physically, enzymatically, or
chemically treating native starch to
change its properties...
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Acetylated starch, E1420 in the E
number scheme of food additives, is a
modified starch.
These are not
absorbed intact by the gut, but are significantly...
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Dietary fiber consists of non-
starch polysaccharides and
other plant components such as cellulose,
resistant starch,
resistant dextrins, inulin, lignins...
