The physico‐chemical properties of starches depend upon the botanical source from which they are isolated. Important differences between potato, maize, wheat, tapioca and waxy maize starch are reviewed. Special attention is given to production and applications; to composition and properties of the starch granules; to amylose and amylopectin; to gelatinization characteristics; and to the properties of starch pastes and starch films.
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J. J. M. Swinkels (1985) studied this question.
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