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The impact of thermal and chemical pretreatments on the physicochemical, rheological, and functional properties of sweet potato flour was investigated. The chemical pretreatment consisted in dipping peeled sweet potatoes in 1 % (w/v) calcium chloride (CaCl2), while the thermal pretreatment was achieved by blanching them in tap water at 90 °C for 1 min. Composition in flour moisture, protein, fat,...