Acknowledgments

Over the years, a number of people have contributed to the growth of the database by giving new samples of starch :

C. Lancelon-Pin (CERMAV, France)
N. Montesanti (CERMAV, France)
Y. Nishiyama (CERMAV, France)
M. Shin (Department of Food and Nutrition, Chonnam National University, Gwangju, Korea)
J.-P. Vincken (Wageningen University, The Netherlands)
V. Planchot (INRA Nantes, France)
H. Bizot (INRA Nantes, France)
J. Léonil (INRA, Rennes, France)
J. Sugiyama (RISH, Kyoto University, Japan)
Roquette Frères (Lestrem, France)
N. Montanari (Brazil)
E. Bertoft (Turku University, Finland)
A. Blennow (Copenhagen University, Denmark)
M. Putaux (France)
S. Tongta (Suranaree University,Thailand)