Property modification of potato starch granules by ball-milling was investigated. Prolonged ballmilling caused the starch particle size to increase from aggregation, which improved the flowabilitv of the granules. X-ray diffraction patterns and amylase digestibility measurement of the ball-milled starch revealed that gelatinization had occurred in the absence of water and heating. The advantageous physical properties of ball-milled potato starch granules enable their application as a base for tableting and as adsorbents for liquids.