An Electron Diffraction Study on Whole Granules of Lintnerized Potato Starch

Potato starch granules which had been lintnerized for 10 d in 2.2 N HCL at 35°C, embedded in Nanoplast and cross sectioned with a low angle diamond knife having an angle of 33.7° have been studied by electron diffraction. The sections were apparently defect free. When they were surveyed under frozen...

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Veröffentlicht in:	Die Stärke 1990, Vol.42 (10), p.377-379
Hauptverfasser:	Chanzy, Henri, Vuong, Roger, Jésior, Jean Claude
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology Starch and starchy product industries
Online-Zugang:	Volltext
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