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Physicochemical properties of starch obtained from Curcuma karnatakensis - A new botanical source for high amylose

D H Tejavathi1, B S Sujatha1, C S Karigar2

  • 1Department of Botany, Bangalore University, Jnanabharathi, Bengaluru, 560056, India.

Heliyon
|February 12, 2020
PubMed

Keywords:
AmyloseCurcuma karnatakensisEndemicFood sciencePhysicochemical propertiesSEM studiesX-ray diffraction

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