Table 3. Factor effects and significances on the reaction efficiency (RE), molar degree of substitution (MS), and resistant starch content of starch citrates

Factor1)	RE		MS		Uncooked RS		Cooked RS
	Effect	F-value	Effect	F-value	Effect	F-value	Effect	F-value
X1	8.2	56.8**	-0.0	4.8	0.8	5.7*	1.6	41.5**
X2	-34.8	1016.4**	-2.8	20541.3**	-19.6	3177.7**	-19.8	6663.7**
X3	34.2	977.8**	0.8	1489.3**	7.4	452.2**	6.7	764.9**
X1 X2	11.7	113.9**	0.3	301.5**	0.8	5.7*	0.8	10.5**
X1 X3	0.1	0.0	0.1	16.0**	-0.7	4.1	-0.3	1.4
X2 X3	7.8	50.5**	-0.4	353.1**	-5.7	267.8**	-4.5	338.1**

p<0.05,
p<0.01.
X₁: Starch genotype; X₂: pH; X₃: Temperature.