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Starches from nine potato tubers marketed in Ecuador were evaluated for their in vitro digestibility, morphological, thermal, and pasting properties. Raw starches are resistant to enzymatic hydrolysis, but their digestibility increases significantly after gelatinization. Rapidly digestible starch (RDS) increases from 3.8 to 6.2 folds, while the contents of both slowly digestible starch at 120 min...
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