The Characterization of Legume Starches
AbstractThe major emphasis in microscopic studies of properties of food materials relates to texture and textural changes. Sherman discussed the internal structure of food materials and stressed the importance of the study of textural properties. Various methods are employed to study the structural features of starch granules such as Light microscopy, Polarized light microscopy, X-ray Diffractometry (XRD) and Scanning Electron Microscopy (SEM).
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Kelkar, M., Shastri, P., & Rao, B. Y. (2002). The Characterization of Legume Starches. The Indian Journal of Nutrition and Dietetics, 39(3), 125–131. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/6803
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