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.
Volume 46, 2023
Continuous Article Publishing mode
Prof. Subi Jacob George — Jawaharlal Nehru Centre for Advanced Scientific Research, Jakkur, Bengaluru
Chemical Sciences 2020
Prof. Surajit Dhara — School of Physics, University of Hyderabad, Hyderabad
Physical Sciences 2020
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