Table 2. Mean1) values for the reaction efficiency (RE), molar degree of substitution (MS), and resistant starch (RS) content of starch citrates prepared according to reaction conditions constructed by 2³ full factorial design

Code	Reaction condition			RE (%)	MS (×10-2)	RS
	Starch genotype	pH	T2) (°C)			Uncooked (%, s.b3))	Cooked (%, s.b3))
N1	Normal	3.5	120	61.6±1.5d	2.4±0.0d	28.9±0.9c	27.3±0.2b
N2	Normal	3.5	150	90.7±0.7a	3.6±0.0b	40.6±0.1b	37.7±0.6a
N3	Normal	5.5	120	33.3±0.2f	0.3±0.0g	15.2±0.6f	12.3±0.5e
N4	Normal	5.5	150	72.6±3.3b	0.8±0.0e	16.8±0.3e	14.7±0.1d
W1	Waxy	3.5	120	67.8±0.2c	2.9±0.0c	27.5±0.7cd	25.8±0.2c
W2	Waxy	3.5	150	91.4±0.6a	3.9±0.0a	41.9±0.3a	37.7±0.6a
W3	Waxy	5.5	120	10.8±0.0g	0.1±0.0h	13.5±0.6g	10.1±0.2f
W4	Waxy	5.5	150	55.3±0.0e	0.4±0.0f	15.2±0.6f	12.2±0.5e

Mean value of three measurements; values within a column sharing the same lowercase letter are not significantly different (p<0.05).
Reaction temperature.
Dry starch weight basis.