Fig. 4From: Amylopectin structure and crystallinity explains variation in digestion kinetics of starches across botanic sources in an in vitro pig modelWide-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 shownBack to article page