<br />Description: Starch is the major carbohydrate reserve in plant tubers and seed endosperm where it was found as granules, each containing molecules usually several million amylopectin accompanied by a much larger number of smaller amylose molecules. By far the largest source of starch is corn maize with other sources used is usually wheat, potatoes, tapioca rice.Application: used on a large scale corn starch in the food industry, and is used primarily to thicken or bind processed foods. It is also found in frozen foods, and canned soup, and pie fillings, salad dressings, canned fruits and many other products.

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