Al~tnu:t. 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 (3560-3000 cra-~), the CH stretching region (3000-2800 cm-t) 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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