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This document discusses starches and cereals. It defines starches and cereals, lists their major sources, and describes their composition, structure, and properties. Starches are polysaccharides made of glucose molecules and exist as amylose and amylopectin within starch granules. Cooking gelatinizes starch, increasing viscosity. Cereals are grains used for food, especially whole grains, which provide carbohydrates, protein, vitamins, minerals and fiber. The document outlines the functional roles of starche

Author

Len Bulgar

Language

EN