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Chapter 3 discusses the characteristics, classification, and processing of starch, which serves as a storage form of carbohydrates in plants, primarily sourced from cereals and tubers. It details the structure and composition of starch, including amylose and amylopectin, and outlines the wet milling process for extracting starch from corn, emphasizing the importance of maize in starch production. Additionally, it covers the processing of cassava starch and the machinery involved in its production.

Author

thienkimtieuthu26122002

Language

EN