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. 2020 Mar 24;9(3):376. doi: 10.3390/foods9030376

Table 3.

Starch crystallinity of corn after EBI treatment.

Sample Control 10 kGy 30 kGy 50 kGy
Crystallinity (%) 10.9 ± 1.4 a 10.0 ± 1.2 a 8.2 ± 1.1 b 7.6 ± 0.8 b

Note: Sample at 0 kGy was used as control. Different letters in the same row represent significant differences (p < 0.05).