Figure 4. Fourier Transform Infrared Spectroscopy of chestnut starch and corn starch

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