A NUMBER of methods are available for the separation of the unbranched (amylose) and branched (amylopectin) components of starch. Of these methods, that of T. Schoch 1 has been generally useful ...

It is composed of carbohydrates and does a bravo-worthy job of absorbing moisture in food. The amylose molecules in the starch are where and how the magic happens because their structure enables ...

This modification opens up new applications in the food industry, enhancing product ... differences in physicochemical properties based on amylose content. This research utilized various ...

ALORA is thrilled to announce the groundbreaking success of its heat-tolerance trait, marking a transformative milestone in ...