Research Article
Effect of Hydroxypropylation on Functional Properties of Different Cultivars of Sweet Potato Starch in Sri Lanka
Table 3
Retrogradationa of native and hydroxypropylated sweet potato starch as measured by DSC.
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= melting enthalpy of retrograded amylopectin. bValues are means of triplicate determinations ± standard deviation. cDifferent superscripts in the column show significant difference at < 0.05 level. |