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| Vol.55, Issue.1 | | Pages 7

Non-contact atomic force microscopy of starch granules surface. Part I. Potato and tapioca starches

Abstract

Atomic Force Microscopy (non-contact method) was used in the present study to investigate the surface of potato and tapioca starch granules. Surface structures and pores or protrusions were observed both in the case of potato and tapioca starches. It was observed that tapioca starch granules seem to be smoother than those of potato starch, however also in the former case surface structures and protrusions were found. Regions of relatively flat surface without visible structures, pores and protrusions could be detected on the granules studied.

Original Text (This is the original text for your reference.)

Non-contact atomic force microscopy of starch granules surface. Part I. Potato and tapioca starches

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Keywords

force microscopy noncontact method surface structures protrusions tapioca pores

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.Non-contact atomic force microscopy of starch granules surface. Part I. Potato and tapioca starches. 55 (1),7.

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