Non-Conventional Starch Sources: Properties, Functionality, and Applications presents the use of non-conventional, unutilized, and underutilized sources to isolate, characterize, and functionalize starches. Specific attention will be paid to the sources' application in foods as well as their incorporation into packaging through films and coatings.Broken into seven sections, this book addresses sources from fruit seeds, cereals and millets, pseudo-cereals, seeds, roots and tubers, rhizome, and legumes.Food scientists, technologists, and students and researchers studying related fields will benefit from this important reference.