Pro Tip: Determining the structure-function relationship of wheat starch allows millers and bakers to fine-tune processes, maximize bread quality and extend product freshness.
Starch is a complex carbohydrate that has different proportions of two polysaccharides: amylose and amylopectin. Different starches – such as potato, corn or cassava – have their own ratio of ...
The rice washing wastewater contains large, complex molecules such as starch, which is a polysaccharide, or glucose polymer, containing amylose and amylopectin. To make use of these resources ...