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Fig. 3 | Journal of Animal Science and Biotechnology

Fig. 3

From: Amylopectin structure and crystallinity explains variation in digestion kinetics of starches across botanic sources in an in vitro pig model

Fig. 3

SEM pictures of the surface of all starch samples (magnitude 25,000 times). A = regular potato, B = waxy potato, C = HMT potato, D = pea A, E = pea B, F = waxy corn, G = corn A, H = corn B, I = high amylose corn A, J = high amylose corn B, K = barley, L = wheat, M = waxy rice, N = rice A, O = rice B

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