Assertion: starch's content | /r/CapableOf | swell power
Facets:
Source sentences:
text: An overview of the significantly correlated physico-chemical properties (swelling power, paste clarity and DSC) and compositional characteristics (phosphate content, granule size and amylose content) of starch strongly suggest that the phosphate content of cassava starch influences swelling power (r = 1.0, P < 0.001) and paste clarity (r = 0.9, P < 0.01), but not gelatinization temperature, granule size or amylose content (Figure 6).