Abstract
Raman and infrared spectra of starch samples from sweet potato and different varieties of cassava (tapioca) are reported. Three regions of the spectra, the OH stretching region (3560-3000cm-1), the CH stretching region (3000-2800cm-1) and the finger print region (1600-200cm-1), have been studied. The results are discussed in relation to the hydrogen bonding and the properties of starch samples.
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Santha, N., Sudha, K.G., Vijayakumari, K.P. et al. Raman and infrared spectra of starch samples of sweet potato and cassava. J Chem Sci 102, 705–712 (1990). https://doi.org/10.1007/BF03040801
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DOI: https://doi.org/10.1007/BF03040801