Fig. 3From: Amylopectin structure and crystallinity explains variation in digestion kinetics of starches across botanic sources in an in vitro pig modelSEM 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 BBack to article page