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. 2014 Aug 7;52(7):4078–4089. doi: 10.1007/s13197-014-1480-x

Fig. 4.

Fig. 4

Scanning electron micrographs (SEM) of native and acetylated mash bean starch; a Mash1-1 (0.00 g acetic anhydride /g starch), b PU-19 (0.00 g acetic anhydride /g starch), c T-9 (0.00 g acetic anhydride /g starch), d Mash1-1 (0.04 g acetic anhydride /g starch), e PU-19 (0.04 g acetic anhydride /g starch), f T-9 (0.04 g acetic anhydride /g starch), g Mash1-1 (0.04 g acetic anhydride /g starch), h PU-19 (0.04 g acetic anhydride /g starch), i T-9 (0.04 g acetic anhydride /g starch)