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Fig. 4 | Journal of Animal Science and Biotechnology

Fig. 4

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

Fig. 4

Wide-angle X-ray diffraction patterns for a typical type B crystalline starch (potato) ––, a typical type A crystalline starch (waxy rice) , a typical type Ca crystalline starch (pea B), and a typical type Cb crystalline starch (waxy potato) --. Arrows indicate peaks that are typical for B-crystalline starch (➙) or for A-crystalline starch (), below which the corresponding diffraction angles are shown

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