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X-ray analysis of different starch granules

Bulletin of Materials Science (1995) 18(5) 549-555
DOI: 10.1007/BF02744840
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Abstract

Crystal sizes and lattice distortion parameters for root, pulse and cereal starch granules have been determined using observed X-ray diffraction reflections by Fourier method. Enthalpy for the formation of the lattice in root, pulse and cereal starches has been estimated and compared. It is found that the crystal size is normally high in root starch compared to pulse and cereal starches. © 1995 The Indian Academy of Sciences.

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CITATION STYLE

APA

Singh, V., Urs, R. G., Somashekarappa, H., Ali, S. Z., & Somashekar, R. (1995). X-ray analysis of different starch granules. Bulletin of Materials Science, 18(5), 549–555. https://doi.org/10.1007/BF02744840

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