Monitoring the crystallization of amylos
β
P. Le Bail; H. Bizot; M. Ollivon; G. Keller; C. Bourgaux; A. BulΓ©on
π
Article
π
1999
π
Wiley (John Wiley & Sons)
π
English
β 333 KB
π 2 views
Most starch granules exhibit a natural crystallinity, with different diffraction patterns according to their botanical origin: A-type from cereals and B-type from tubers. The V polymorph results essentially from the complexing of amylose with compounds such as iodine, alcohols, or lipids. The intens