Journals
Publish with us
Publishing partnerships
About us
Blog
International Journal of Food Science
Journal overview
For authors
For reviewers
For editors
Table of Contents
Special Issues
International Journal of Food Science
/
2019
/
Article
/
Fig 3
/
Research Article
Structural, Physicochemical, and Functional Properties of Electrolyzed Cassava Starch
Figure 3
Fourier-transform infrared spectra of starches
(from the bottom to the top: CN0 to CN5)
.