# data[].attributes.body
-made from the endosperm of the corn

- has 25% amylose

-thickening agent

-stabilizer in food emulsion

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-is starch extracted from potatoes

- To extract the starch potatoes, the potatoes are crushed which then caused the starch grains are released from the destroyed cells. The starch is then washed out and dried to powder.

-starch represents about 75 % of the dry matter

-contain 20% of amylose

-contain minimal content of protein and fat

-neutral taste, good clarity, high binding strength, long texture and a minimal tendency to foaming or yellowing of the solution.

-in food industry to:

* bake cakes

* thicken soups and sauces

* make concentrates

* prepare jellies and puddings

* produce pasta

* produce yeasts

- in textile industry to finishing fabrics and starch fabrics;

- in pharmaceutical industry to produce antibiotics,

- in chemical industry to produce glues;

# data[].attributes.body
-Cereal ( rice ,wheat , maize)

-Root + tubers (tapoica wheat, potato starch)

-Seed (cornstarch