Figure 3
From: New insights into gelatinization mechanisms of cereal endosperm starches
The FWHM values of rice (a) and maize (b) starch samples; the relative crystallinity of rice (c) and maize (d) starch samples.
Figure 3 | Scientific Reports
From: New insights into gelatinization mechanisms of cereal endosperm starches
The FWHM values of rice (a) and maize (b) starch samples; the relative crystallinity of rice (c) and maize (d) starch samples.
