Journal of Food Processing / 2014 / Article / Fig 2

Research Article

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

Figure 2

Viscosity change due to added starch. aSwp- (N) native starch. bSwp- (L) HMT at 85°C and 20% moisture level for 6 hrs. CResults show the average values for triplicate samples.
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