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Evaluation studies on the combined effect of hydrothermal treatment and octenyl succinylation on the physic-chemical, structural and digestibility characteristics of sweet potato starch

Octenyl SuccinylationChemical EngineeringEngineeringHealth SciencesFood PhysicFood AnalysisDigestibility CharacteristicsSweet Potato StarchBiochemical EngineeringBiotechnologyFood EngineeringFood ProcessingFood TechnologyHydrothermal Processing