Effects of annealing, acid hydrolysis and citric acid modifications on physical and functional properties of starches from four yam (Dioscorea spp.) cultivars

(g). Native water yam starch granule micrograph (×200); (h). Annealed water yam starch granule micrograph (×100); (i). Acid hydrolysed water yam starch granule micrograph (×400).