1. It's mainly starch, and starch, when you break it down -- what is starch?

2. white or yellow dextrin, roasted or dextrinated starch, starch modified by acid or alkali treatment, bleached starch, physically modified starch and starch treated by amylolitic enzymes

3. (d) white or yellow dextrin, roasted or dextrinated starch, starch modified by acid or alkali treatment, bleached starch, physically modified starch and starch treated by amylolitic enzymes;

4. (vi) white or yellow dextrin, roasted or dextrinated starch, starch modified by acid or alkali treatment, bleached starch, physically modified starch and starch treated by amylolitic enzymes;

5. All the strawberry jellies had been eaten.

6. white or yellow dextrin, roasted or dextrinated starch, starch modified by acid or alkali treatment, bleached starch, physically modified starch and starch treated by amylolitic enzymes;

7. Puddings in powdered form, Jellies,Sweet groats

8. Starch

9. rice starch

10. Acetylated starch

11. And comb jellies, that beat cilia like rainbowed eyelashes.

12. other types of starch and starch mixtures in compound feed

13. Black currants are often used in jams, jellies, juices

14. Acetylated oxidised starch

15. Acetylated starch is starch esterified with acetic anhydride or vinyl acetate

16. Starch, sugar, sugar alcohol of starch hydrolysates for use in dietetic preparations

17. Starch (or dextrin)

18. Syrups, hydrolyzed starch

19. Sea Anemones are cnidarians, closely related to jellies and corals

20. Red Currants are high in pectin, making them ideal for jams and jellies

21. Arrowroot starch is a finely milled powder similar in texture to corn starch

22. Mashable Adjuncts contain starch.

23. Devils' tongue starch paste

24. Don't forget, no starch.

25. Alginates are a main ingredient in natural food thickeners and jellies.

26. Starch ethers and esters

27. In starch denaturalization industry, corn starch is widely used in paper making, chemicals, etc.

28. Starch and starch hydrolysis products constitute most of the digestible carbohydrate in the human diet.

29. Caramels, confectionery, chewing gum, jellies (confectionery), marshmallow, lollipops, toffees, mints, pastilles, liquorice

30. The Protein and Starch Salads

31. Powdered starch syrup for food

32. The starch solution can be precipitated to form starch nanoparticles having a predefined void structure.

33. Acetylated oxidised starch is starch treated with sodium hypochlorite followed by esterification with acetic anhydride

34. Starch my shirt's collar, please.

35. You eat too much starch.

36. Arrowroot starch = Arrowroot powder = Arrowroot = Arrowroot flour This starch thickener has several advantages over cornstarch

37. Ctenophores are gelatinous like sea jellies (“jellyfish”), but lack their stinging cells.

38. And used often to make juice and jellies Most of the Concords used for juice …

39. Bearberries can be used in human diet for the preparation of jellies, jams and sauces

40. Pharmaceutical wafer, gelatin-starch films

41. Amyloidal: 1 adj resembling starch Synonyms: amylaceous , amyloid , farinaceous , starchlike starchy consisting of or containing starch

42. Burnin' Beak offers artisan-crafted pepper jellies in many heat levels & flavors

43. • carbohydrates, including cellulose, starch, chitin, alginates

44. Blueberries are available fresh, frozen, freeze dried, and in jellies, syrups, and jams

45. System and process for starch production

46. Environmentally friendly diffusing agent including starch

47. The starch must be freshly prepared.

48. Method for producing precipitated starch esters

49. Amylose is found in the Amphorous parts of the starch crystal, while amylopectin gives starch its crystalline structure

50. Doubles as a boiling water Canner for preserving fruits, jams, jellies, pickles, and salsa

51. Making Chokecherry jams, jellies, syrup, and wine is a tradition of sorts around here

52. Rhubarb is perfect with rich meats and makes superb jams, jellies, puddings and pies.

53. There's too much starch in your diet.

54. Corn starch-based powders promote yeast growth .

55. An Amylose is an essential form of resistant starch that is more resistant to digestion than other starch molecules.

56. Other ingredients include a disaccharide which is preferably a reducing disaccharide, pregelatinized starch, and an alkali metal starch glycolate.

57. The developing round peas produce a vital molecule, called starch-branching enzyme, which builds up complex starch molecules from sugar.

58. Anoxic rice Coleoptiles contain amyloplasts with low starch content (Perata and Alpi, 1993), a likely consequence of active starch degradation

59. Bearberries can be used in human diet for the preparation of jellies, jams and sauces

60. Potato-, cereal-, flour- or starch-based snacks

61. You need to cut down on starch.

62. Bioethanol Conventional Bioethanol produced from starch (e.g

63. A natural Absorbent derived from corn starch

64. 80% of Amylopectin is present in starch

65. How do plants ascertain their starch reserves?

66. Baked stuffed potatoes are an indulgent starch.

67. Sweets, liquorice (confectionery), lollipops (confectionery), almond paste (confectionery), toffees (sweets), fruit jellies (confectionery), chewing-gum

68. Cleaning, polishing, scouring and abrasive preparations, laundry starch (starch size), dishwashing preparations, floor care preparations (cleaners), wipes impregnated with cleaning preparations, laundry blue, paint stripping preparations, stain removers, starch glaze for laundry purposes

69. Phosphated maize starch (phosphated distarch phosphate) is a chemically modified resistant starch derived from high amylose starch by combining chemical treatments to create phosphate cross-links between carbohydrate residues and esterified hydroxyl groups.

70. Cassava starch is also the source of tapioca.

71. Similarities between Amylose and Amylopectin Content in Starch

72. Amylopectin constitutes about 70-80% of the starch

73. 10 You need to cut down on starch.

74. Chocolates, sweets, confectionery, sugar almonds, liquorice, cocoa, coffee and chocolate based beverages, honey and jellies, treacle

75. Cookies, candies, chocolates, cakes, tarts, biscuits, ice creams, fruit jellies (confectionery), pastries, confectionery, all using almonds

76. Squeezable bottles of jellies, dessert toppings, and ketchup make the products easier to use and store.

77. Jellies, mousses, milk custards, yoghurt desserts, whipped cream, milk beverages, crystallised fruit, sweetmeats, fruit pulp, prepared nuts, prepared almonds

78. This Bombastically aromatic tisane’s perfume is reminiscent of summer afternoons spent canning marmalades, jams, and jellies

79. Generally, Amylopectin can be known as plant starch

80. Fragmented, debranched amylopectin starch precipitate as fat replacer