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  • 17.5.3: Starch
    https://chem.libretexts.org/Workbench/Chemistry_LHS_Bridge/17%3A_Carbohydrates/17.05%3A_Polysaccharides/17.5.03%3A_Starch
    Plants store glucose as the polysaccharide starch. The cereal grains (wheat, rice, corn, oats, barley) as well as tubers such as potatoes are rich in starch. Starch can be separated into two fractions...Plants store glucose as the polysaccharide starch. The cereal grains (wheat, rice, corn, oats, barley) as well as tubers such as potatoes are rich in starch. Starch can be separated into two fractions--amylose and amylopectin. Natural starches are mixtures of amylose (10-20%) and amylopectin (80-90%).
  • 12.8.1: Starch
    https://chem.libretexts.org/Courses/Fullerton_College/Introductory_Biochemistry/12%3A_Carbohydrates/12.08%3A_Polysaccharides/12.8.01%3A_Starch
    Plants store glucose as the polysaccharide starch. The cereal grains (wheat, rice, corn, oats, barley) as well as tubers such as potatoes are rich in starch. Starch can be separated into two fractions...Plants store glucose as the polysaccharide starch. The cereal grains (wheat, rice, corn, oats, barley) as well as tubers such as potatoes are rich in starch. Starch can be separated into two fractions--amylose and amylopectin. Natural starches are mixtures of amylose (10-20%) and amylopectin (80-90%).

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