Also known as amylum, starch is a polymeric carbohydrate comprised of glucose units joined together by glycosidic bonds. Green plants produce starch in polysaccharide form to store as energy. It is also among the most common carbohydrate in human diets, and is found in staples such as wheat, corn, potatoes, cassava, and rice. In its pure form, starch is white, odorless, tasteless and completely insoluble in cold water or alcohol. In industrial processes, starch is converted into sugars via malting before being fermented to produce ethanol in beer, liquor, and biofuel. Adding a starch to warm water produces a thick paste that is useful for stiffening fabrics, thickening solutions, or as a rudimentary form of glue. Papermaking comprises the largest industrial non-food use of starch, where it is used as an adhesive during the manufacturing process. Starch is also used in production of maltodextrin, glucose syrups, dextrose, sugar alcohols,, and high fructose corn syrup.