Fact checked by Nick Blackmer Not only do some foods taste better when cooked and cooled, but certain types of food can also ...

Starch is commercially produced from various sources such as corn, tapioca, wheat, potato, rice, pea, barley, sago, and sweet potato. There are two types of potatoes used for industrial starch ...

Processing-induced damages to starch granules facilitate absorption of a large quantity of water and consequently leads to swelling and increased viscosity (Colonna, 1989). The results revealed that ...

The nutrition quality of rice together with cooking and eating quality are largely determined by the composition of starch and protein in grain endosperms. Rice with low GI and higher PC is a ...