Table 4.
Effective rate constants of amorphization of starches having different crystalline structures.
| Sample | Type | Effective Rate Constant of Amorphization, s−1 |
|---|---|---|
| Corn Starch | A | 15.5 × 10−3 |
| Potato Starch | B | 12.4 × 10−3 |
| Tapioca Starch | C | 23.1 × 10−3 |
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