. 2022 Oct 13;9:941527. doi: 10.3389/fnut.2022.941527

Table 1.

Effect of microwave treatment on starch crystallinity in food.

Food species	Relative crystallinity (%) (natural starch)	Relative crystallinity (%) (microwave starch)	References
Maize	19.58	2.91	(6)
White sorghum	25.88	18.08	(8)
Chinese chestnut	23.52	20.11	(9)
Wheat	36.81	27.53	(10)
Cassava	28.1	18.47	(11)
Potato	29.09	26.25	(12)