The book "Starch: Chemistry and Technology," edited by Roy L. Whistler and Eugene F. Paschall, is a comprehensive resource covering various aspects of starch chemistry and technology. Volume I, published in 1965 by Academic Press, focuses on fundamental aspects of starch. It includes contributions from experts in the field, such as Roy L. Whistler, H. E. Bode, Paul L. Farris, M. S. Zuber, N. P. Badenhuizen, Rezsoe Gracza, John H. Pazur, John A. Thoma, M. L. Wolfrom, H. El Khadem, B. Zaslow, Harry W. Leach, J. N. BeMiller, and others. The book is structured into several chapters, each delving into specific aspects of starch: 1. **Starch—Its Past and Future** by Roy L. Whistler discusses the early history and future prospects of starch. 2. **History of the Corn Starch Industry** by H. E. Bode provides an overview of the industry's development. 3. **Economics and Future of the Starch Industry** by Paul L. Farris examines the economic trends and future prospects of the industry. 4. **Genic Control of Starch Development** by M. S. Zuber explores the genetic factors affecting starch development. 5. **Occurrence and Development of Starch in Plants** by N. P. Badenhuizen discusses the occurrence and development of starch in plants. 6. **Minor Constituents of Starch** by Rezsoe Gracza examines the minor components of starch. 7. **Enzymes in Synthesis and Hydrolysis of Starch** by John H. Pazur covers the role of enzymes in starch synthesis and hydrolysis. 8. **The Oligo- and Megalosaccharides of Starch** by John A. Thoma and Lynn Stewart focuses on the oligo- and megalosaccharides derived from starch. 9. **Cycloamyloses** by John A. Thoma and Lynn Stewart discusses the properties and formation of cycloamyloses. 10. **Chemical Evidence for the Structure of Starch** by M. L. Wolfrom and H. El Khadem provides chemical evidence for the structure of starch. 11. **Crystalline Nature of Starch** by B. Zaslow explores the crystalline structure of starch. 12. **Gelatinization of Starch** by Harry W. Leach examines the gelatinization process of starch. 13. **Organic Complexes and Coordination Compounds of Carbohydrates** by J. N. BeMiller discusses organic complexes of carbohydrates. 14. **Fractionation of Starch** by Roy L. Whistler covers methods forThe book "Starch: Chemistry and Technology," edited by Roy L. Whistler and Eugene F. Paschall, is a comprehensive resource covering various aspects of starch chemistry and technology. Volume I, published in 1965 by Academic Press, focuses on fundamental aspects of starch. It includes contributions from experts in the field, such as Roy L. Whistler, H. E. Bode, Paul L. Farris, M. S. Zuber, N. P. Badenhuizen, Rezsoe Gracza, John H. Pazur, John A. Thoma, M. L. Wolfrom, H. El Khadem, B. Zaslow, Harry W. Leach, J. N. BeMiller, and others. The book is structured into several chapters, each delving into specific aspects of starch: 1. **Starch—Its Past and Future** by Roy L. Whistler discusses the early history and future prospects of starch. 2. **History of the Corn Starch Industry** by H. E. Bode provides an overview of the industry's development. 3. **Economics and Future of the Starch Industry** by Paul L. Farris examines the economic trends and future prospects of the industry. 4. **Genic Control of Starch Development** by M. S. Zuber explores the genetic factors affecting starch development. 5. **Occurrence and Development of Starch in Plants** by N. P. Badenhuizen discusses the occurrence and development of starch in plants. 6. **Minor Constituents of Starch** by Rezsoe Gracza examines the minor components of starch. 7. **Enzymes in Synthesis and Hydrolysis of Starch** by John H. Pazur covers the role of enzymes in starch synthesis and hydrolysis. 8. **The Oligo- and Megalosaccharides of Starch** by John A. Thoma and Lynn Stewart focuses on the oligo- and megalosaccharides derived from starch. 9. **Cycloamyloses** by John A. Thoma and Lynn Stewart discusses the properties and formation of cycloamyloses. 10. **Chemical Evidence for the Structure of Starch** by M. L. Wolfrom and H. El Khadem provides chemical evidence for the structure of starch. 11. **Crystalline Nature of Starch** by B. Zaslow explores the crystalline structure of starch. 12. **Gelatinization of Starch** by Harry W. Leach examines the gelatinization process of starch. 13. **Organic Complexes and Coordination Compounds of Carbohydrates** by J. N. BeMiller discusses organic complexes of carbohydrates. 14. **Fractionation of Starch** by Roy L. Whistler covers methods for