Atomic Force Microscopy (non‐contact method) was used in the present study to investigate the surface of potato and tapioca starch granules. Surface structures and pores or protrusions were observed both in the case of potato and tapioca starches. It was observed that tapioca starch granules seem to be smoother than those of potato starch, however also in the former case surface structures and protrusions were found. Regions of relatively flat surface without visible structures, pores and protrusions could be detected on the granules studied.
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Juszczak et al. (2003) studied this question.
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