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. 2022 Aug 22;11(16):2538. doi: 10.3390/foods11162538

Figure 3.

Figure 3

X-ray diffraction patterns of native corn starch and corn starch subjected to heating–cooling extrusion cycles at different temperatures: (a) 100 °C and (b) 125 °C. C1: one extrusion cycle. C3: three extrusion cycles. C5: five extrusion cycles. Reprinted with permission from Ref. [58]. 2022, Elsevier.