Table 1.

The crystallinity degree of starch obtained from different sources.

Type	Sources of Starch	Crystallinity Degree, %	References
A	corn	14–39	[2,15]
	finger millet	~30	[14]
	maize	~27	[14]
	wheat	27–36	[3,15]
	waxy rice	~38	[15]
B	potato	23–25	[14,15]
	banana	18–22	[16]
C	soybean	27–36	[17]
	green gram	~32	[14]
	cassava	~13	[2]
	tapioca	35–38	[14,15]