TY - CHAP A1 - Henry Omoregie Egharevba ED1 - Martins Emeje Y1 - 2020-03-11 PY - 2020 T1 - Chemical Properties of Starch and Its Application in the Food Industry N2 - This book is about the chemical properties of starch. The book is a rich compendium driven by the desire to address the unmet needs of biomedical scientists to respond adequately to the controversy on the chemical properties and attendant reactivity of starch. It is a collective endeavor by a group of editors and authors with a wealth of experience and expertise on starch to aggregate the influence of qualitative and quantitative morphological, chemical, and genetic properties of starch on its functionalities, use, applications, and health benefits. The chemical properties of starch are conferred by the presence, amount and/or quality of amylose and amylopectin molecules, granule structure, and the nature and amounts of the lipid and protein molecules. The implication of this is comprehensively dealt with in this book. BT - Chemical Properties of Starch SP - Ch. 5 UR - https://doi.org/10.5772/intechopen.87777 DO - 10.5772/intechopen.87777 SN - 978-1-83880-116-8 PB - IntechOpen CY - Rijeka Y2 - 2021-05-16 ER -