Journal of Food Processing / 2014 / Article / Fig 1

Research Article

Application of Hydrothermally Modified Sweet Potato Starch as a Substitute Additive for Soup Mixture

Figure 1

RVA curves of heat-moisture treated sweet potato starch (Swp1): viscosity curves from left to right represent the native, (6 h, 20% moisture, 85°C), (6 h, 25% moisture, 85°C), and (6 h, 30% moisture, 85°C) treatment conditions.
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