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Starches from cultivars of cassava were modified with acetic anhydride. Treatment with sulphurdioxide was compared with native. The starches were evaluated for functional properties and moisture isotherms were calculated.Addition of 3.5% acetic anhydride resulted in starches with DS of 1.66% and 3.25% in sweet and bitter cultivars. Sweet starch alone will be applicable for food. Least gelation concentrations...
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