| Display title | Chemistry:Starch |
| Default sort key | Starch |
| Page length (in bytes) | 86,710 |
| Namespace ID | 3022 |
| Namespace | Chemistry |
| Page ID | 441755 |
| Page content language | en - English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 0 |
| Counted as a content page | Yes |
| Page image |  |
| HandWiki item ID | None |
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
| Page creator | imported>NBrush |
| Date of page creation | 22:08, 5 February 2024 |
| Latest editor | imported>NBrush |
| Date of latest edit | 22:08, 5 February 2024 |
| Total number of edits | 1 |
| Recent number of edits (within past 90 days) | 0 |
| Recent number of distinct authors | 0 |
Description | Content |
Article description: (description)
This attribute controls the content of the description and og:description elements. | Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets, and is contained in large amounts in staple foods such as... |
