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النتائج (الإنجليزية) 1:

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النتائج (الإنجليزية) 2:

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النتائج (الإنجليزية) 3:

Starch is composed of amylose and amylopectin with relative amounts of each component varying according to its plantSource As an example, cornstarch has about 28 wt.% amylose as compared to cassava starch with 17 wt.%. Film-forming, barrier and mechanical properties, as well as processing conditions, are dependent on amylose to amylopectin ratio. In general, an increasing amount of amylose improves the abovementioned properties