Abstract
This chapter presents a brief overview of key discoveries that led to our current knowledge of starch. Due to the variability of natural starch, and the significance of this biopolymer to humans in foods and industrial applications, much attention has been given to gaining an understanding of its structure and functional properties. Early uses for starch are considered, as are developments in the growth of the starch industries, and how the molecular structure of starch was revealed.
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Copeland, L. (2020). History of Starch Research. In: Wang, S. (eds) Starch Structure, Functionality and Application in Foods. Springer, Singapore. https://doi.org/10.1007/978-981-15-0622-2_1
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DOI: https://doi.org/10.1007/978-981-15-0622-2_1
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