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In this research, acid hydrolyzed starch, B‐type microcrystalline starch, and amorphous starch were prepared from natural corn starch. X‐ray diffraction (XRD) and Raman spectroscopy were used to analyze the structure of these four types of starches. The Raman spectrum scattering peaks have decreased vibration wave numbers because of the changes of crystal type, and the intensity of each Raman peak...
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