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Purple sweet potato flour and starch were treated by retrogradation and further acetylation. The digestibility, physicochemical, and morphological properties of native (NF and NS), retrograded (RF and RS), and acetylated retrograded (ARF and ARS) purple sweet potato flour and starch were investigated. The resistant starch content of RF, ARF, RS, and ARS were significantly increased to 18.72, 25.02,...
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