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Unmodified cassava starch paste was characterized on the basis of its paste viscosity as affected by drying, cooking, and paste temperatures at different paste concentrations The paste exhibited plastic fluid flow with high hot‐paste peak viscosity. The temperature of the peak viscosity decreased with increasing concentration. Drying temperature had statistically significant effects on the paste viscosity; the higher the temperature at which the starch was dried, the lower was the paste viscosity over the levels of concentration and cooking temperature. Starch drying temperature and paste concentration significantly affected the paste stability as measured by freeze‐thaw tests and paste retrogradation tendencies.
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Odigboh et al. (1975) studied this question.
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