Infrared spectroscopy as a tool to characterise starch ordered structure- a joint FTIR-ATR, NMR, XRD and DSC study
Complex changes in the infrared spectra of starch with increasing structural order.
A range of methodologies are employed to study starch structure; differential scanning calorimetry, 1325 C nuclear magnetic
26 resonance, X-ray diffraction and Fourier transform infrared spectroscopy (FTIR).
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