Lineback, David R. Department of Food Science, North Carolina State University, Raleigh, North Carolina.
Last reviewed:April 2019
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- Structure and architecture
- Use in foods
- Nonfood uses
- Links to Primary Literature
- Additional Readings
Any one of a group of carbohydrates or polysaccharides, of the general composition (C6H10O5)n occurring in many plant cells. Starch occurs as discrete, partially crystalline granules in the seeds, roots (tubers), stems (pith), leaves, fruits, and pollen grains of higher plants. Starch functions as the main storage or reserve form of carbohydrate; it is second in abundance only to cellulose, a major structural component of plants. Cereal grains, tuber and root crops, and legumes (seeds) have long been used as major sources of carbohydrate in human diets. See also: Carbohydrate; Cellulose
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