All starch is composed of two molecules: amylose and amylopectin. Both comprise chains of glucose molecules, but while amylose is non-branching, amylopectin branches. Blue Circle: Schematic of ...

Starch is an important element of food with animals as with vegetables, and its ready convertibility, without change of composition, into suitable forms, such as dextrine and sugar, fits it ...

a gene involved in starch digestion, influences the composition of oral bacteria, which may have implications for dental health. The study found that starch reduces bacterial diversity in oral ...

Research indicates fluorescence spectroscopy can streamline wheat quality predictions, offering a non-destructive alternative to traditional testing methods.