Figures index

From

Physicochemical, Structural and Rheological Properties of Chestnut (Castanea sativa) Starch

Marcio Schmiele, Georgia Ane Raquel Sehn, Valéria da Silva Santos, Thaís de Souza Rocha, Eveline Lopes Almeida, Elizabeth Harumi Nabeshima, Yoon Kil Chang, Caroline Joy Steel

American Journal of Food Science and Technology. 2015, 3(4A), 1-7 doi:10.12691/ajfst-3-4A-1
  • Figure 1. Micrographs of chestnut starch (left) and corn starch (right) at 1500 x (top) and 4000 x (bottom) magnifications
  • Figure 2. Amylopectin branched-chain length distribution of chestnut starch (A) and corn starch (B)
  • Figure 3. X-ray patterns of chestnut starch and corn starch
  • Figure 4. Fourier Transform Infrared Spectroscopy of chestnut starch and corn starch
  • Figure 5. Swelling power and solubility of chestnut starch and corn starch