Starch, from whatever source, always presents the same chemical characters ; its physical peculiarities may, however, vary slightly. In its pure state, it is a fine, white powder, without taste or ...

It's white, powdered, and odorless, giving no semblance that it's derived from corn. It's produced from the endosperm part of corn kernels. The starch is isolated through an intensive industrial ...

The leaf on the left is a variegated leaf. The green parts contain chlorophyll and photosynthesise to make starch. The white part of the leaf does not contain chlorophyll, so does not photosynthesise.

Leftover pasta, potatoes and rice may be better for you. Here's why cooling starchy food can increase gut-healthy resistant starches and lower carbs.

In a 2015 study published in the Asia Pacific Journal of Clinical Nutrition, researchers in Indonesia compared the resistant ...