Relationships between X-ray Diffraction Peaks, Molecular Components, and Heat Properties of C-Type Starches from Different Sweet Potato Varieties
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DOI: 10.3390/molecules27113385
Abstract: C-type starches with different proportions of A- and B-type crystallinities have different intensities and crystallinities of X-ray diffraction peaks. In this study, the intensities and crystallinities of X-ray diffraction peaks, molecular components and heat properties… read more here.
Keywords: diffraction peaks; ray diffraction; temperature; type starches ... See more keywords