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      https://www.ias.ac.in/article/fulltext/boms/018/05/0549-0555

    • Keywords

       

      X-ray analysis; starch granules

    • 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.

    • Author Affiliations

       

      Vasudeva Singh1 2 R Gopalkrishne Urs1 H Somashekarappa1 S Z Ali1 2 R Somashekar1

      1. Department of Studies in Physics, University of Mysore, Manasagangotri, Mysore - 570 006, India
      2. Grain Science and Technology, Central Food Technological Research Institute (CFTRI), Mysore - 570 005, India
    • Dates

       
  • Bulletin of Materials Science | News

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      Posted on July 25, 2019

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