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. 2020 Jan 12;9(1):83. doi: 10.3390/foods9010083

Figure 4.

Figure 4

Correlation between acyl content obtained from stoichiometric equation and integral values of the carbonyl stretching vibration (C=O) band from FTIR of esterified starches; (A) acetylated rice and quinoa starches, (B) propionylated rice and quinoa starches, and (C) butyrylated rice and quinoa starches.