This book presents a comprehensive and up-to-date collection of analytical methods for starch characterization. Chapters cover techniques such as classical and emerging approaches for evaluating physicochemical properties, structural features, and functional behavior. Written in the format of the  Methods and Protocols in Food Science  series, chapters list necessary materials and methods for readily reproducible protocols.    Authoritative and cutting-edge,  Basic Protocols in Starch Characterization   aims to be comprehensive guide for   researchers in the field.