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