Iva Dvorská, DiS.
+420 775 965 084
Starch is a polysaccharide composed of two different polysaccharides: amylose and amylopectin, consisting of several thousand to tens of thousands of glucose molecules. In addition to glucose, starch contains lipids, proteins and about 25-35% water in small amounts. Starch is not alcoholically fermentable, but only enzymatically (in the digestive system of animals including humans) degrades to fermentable carbohydrates. It is a polysaccharide with a stock function. Particularly rich in starch…
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