Relationships between X-ray Diffraction Peaks, Molecular Components, and Heat Properties of C-Type Starches from Different Sweet Potato Varieties

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 of C-type starches were inves...

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Detalles Bibliográficos
Autores principales: Li, Yibo, Zhao, Lingxiao, Lin, Lingshang, Li, Enpeng, Cao, Qinghe, Wei, Cunxu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9182557/
https://www.ncbi.nlm.nih.gov/pubmed/35684323
http://dx.doi.org/10.3390/molecules27113385

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9182557/
https://www.ncbi.nlm.nih.gov/pubmed/35684323
http://dx.doi.org/10.3390/molecules27113385

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