The JEE Main 2025 Session 1 is over for B.Tech applicants. Candidates can check today’s detailed exam analysis with good attempts, difficulty level, question paper review here.

From the satisfying crunch of a chip to the chewy bite of a snack bar, texture is transforming how we experience food.

Sol. Both glycogen & starch are carbohydrates. Starch is composed of two components − amylose (15 − 20%) and amylopectin (80 − 85%). Glycogen is a polysaccharide & is present in animals.

A NUMBER of methods are available for the separation of the unbranched (amylose) and branched (amylopectin) components of starch. Of these methods, that of T. Schoch 1 has been generally useful ...

You may have access to this article through your institution. Your institution does not have access to this content. Add or change your institution or let them know you’d like them to include access.

Starch is a complex carbohydrate that has different proportions of two polysaccharides: amylose and amylopectin. Different starches – such as potato, corn or cassava – have their own ratio of ...