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Physico Chemical, Antioxidant and Pasting Properties of Pre-heated Purple Sweet Potato Flour

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Figure

Table 1. Degree of gelatinization of preheated PSP flour.
Figure 1. Native (Non Preheated) PSP Flour, 14.94% Degree of Gelatinization.
Figure 4. PSP Flour Preheated at 90°C for 45 minutes, 35.57% Degree of Gelatinization

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