Fig. 4
From: A study focusing on the distinct fine structure of starch in mealy and waxy potatoes
Correlation coefficients between structural and physicochemical properties of the starches. PV: Peak Viscosity; TV: Trough Viscosity; BD: Breakdown; FV: Final Viscosity; SB: Setback; PT: PeakTime; PTM: Pasting temperature; AM: Amylose Content; DB: Degree of Branching; Mw: Molecular Weight; RC: Relative Crystallinity; ACL: Average Chain Length. of Amylopectin; HD: Hardness.
