Physicochemical and Morphological Characterization of Potato Starch Modified by Bacterial Amylases for Food Industry Applications

<div>SEM microphotographs of native (a) and fermented modified potato starches (bar is 2 <i>µ</i>m): (b) AM-0.05, (c) AM-0.1, (d) AM-0.5, (e) AM-1, (f) Bl-0.05, (g) Bl-0.1, (h) Bl-0.5, and (i) Bl-1.</div>

Journal of Chemistry

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Figure 2

Figure 2: Physicochemical and Morphological Characterization of Potato Starch Modified by Bacterial Amylases for Food Industry Applications 