There are many types of starch derived from maize (corn), waxy maize, wheat, potato, tapioca, rice and many other sources. Different starches have different properties and are applied by the food industry for nutritional, technological, functional, sensory and even aesthetic purposes. The thickening and gelling properties of starch have very positive influences on the sensory character of food products and also have important technological/ functional effects in industrial processing and in the kitchen preparation of foods.
KeywordsStarch Granule Native Starch Maize Starch Modify Starch Tapioca Starch
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