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. 2022 Oct 3;11(19):3069. doi: 10.3390/foods11193069

Figure 6.

Figure 6

Morphological properties of native and modified cross-linked lotus seed starch films at 200× magnification. (A) Native LSF, (B) CL-LSF-1, (C) CL-LSF-3, (D) CL-LSF-5.