Effect of Hydroxypropylation on Functional Properties of Different Cultivars of Sweet Potato Starch in Sri Lanka

<table>Representative DSC curves of the native and hydroxypropylated starch. Gelatinization of the native starch (N), hydroxypropylated starch (Hp), retrogradation of native starch (Nr), and retrogradation of hydroxypropylated (Hpr) sweet potato starch (S1).</table>

International Journal of Food Science

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Figure 1

Figure 1: Effect of Hydroxypropylation on Functional Properties of Different Cultivars of Sweet Potato Starch in Sri Lanka 