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Two levels of chemically modified starches (starch citrates and lactates) prepared at 20% and 40% w/v concentration was subjected to extrusion to produce pregelatinized starches (PG). Starch citrates and lactates modified at 20% and 40% level were referred as (SC20 and SC4 and (SL20 and SL4, respectively. These PG starches underwent significant structural changes during extrusion as depicted by scanning electron micrographs. Native starches showed lower swelling power and water binding capacity but formed harder gels compared to chem
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