Biopolymer Science
Polymorphic type %A %B at 0 100 wxat 30 70 aAlfo 50 SO 80 20 20 25 28(Bragg Angle) 60 80 100 120 Temperature (AdC) Figure 1. X-Ray diffractograms and polymorphic type (A), DSC thermograms (B) of maize mutant starches Effect of the waxy mutation on crystallinity level and gelatinisation ... Gelatinisation enthalpy is higher for genotypes with the wx mutation, reflecting a higher level of H-bonding.
| Title | : | Biopolymer Science |
| Author | : | Paul Colonna, Stéphane Guilbert |
| Publisher | : | - 1999 |
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