Physicochemical properties of potato and cassava starches and their mutants in relation to their structural properties

Correlation coefficients between Tpasting (temperature at viscosity rise), TPV (temperature at peak viscosity), peak viscosity and breakdown and structural parameters as high molecular weight amylopectin molecules (regionI), amylose molecules (regionIII), granule size (d: diameter) and level of chains with degree of polymerisation (DP) 6-9, 10-14, 18-25, 25-80 and 80-150.