R Gopalkrishne Urs
Articles written in Bulletin of Materials Science
Volume 18 Issue 5 September 1995 pp 549-555
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.
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