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- W156965380 abstract "Starch, a polymer of glucose, occurs abundantly in plants as reserve food in the form of semicrystalline granules.These granules swell in water at high temperatures giving a viscous paste and, thereafter, a gel oncooling. This ability to thicken and provide body is the principal factor in the food (and other industrial)uses of starch. The properties of starch pastes and gels vary with the plant species and can also be modifiedby a number of physical and chemical modifications of starch. A wide range of potential uses of starch infoods is thus available." @default.
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- W156965380 date "1979-01-01" @default.
- W156965380 modified "2023-09-27" @default.
- W156965380 title "Starch and its derivatives: Their properties and food uses." @default.
- W156965380 hasPublicationYear "1979" @default.
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