Article

Form and functionality of starch

2009-08-01

Abstract excerpt

Starch is a macro-constituent of many foods and its properties and interactions with other constituents, particularly water and lipids, are of interest to the food industry and for human nutrition. Starch varies greatly in form and functionality between and within botanical species, which provides starches of diverse properties but can also cause problems in processing due to inconsistency of raw materials. Being...

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Literature Corpus work: fbcaccae-89ec-515d-9343-98a97583ca5a
DOI: 10.1016/j.foodhyd.2008.09.016

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