Table 4. Factor effects and significances on pasting viscosity characteristics of starch citrates

Factor1)	Tp 2)		Peak viscosity		Trough viscosity		Breakdown viscosity		Final viscosity		Setback viscosity
	Effect	F-value	Effect	F-value	Effect	F-value	Effect	F-value	Effect	F-value	Effect	F-value
X1	-14.1	5,628.6**	-1,517.1	57,441.6**	-614.7	31,724.3**	-902.4	23,406.2**	-1,373.6	16,472.4**	-408.1	1,458.1**
X2	19.2	10,333.4**	1,449.3	52,425.6**	566.3	26,927.4**	883.0	22,411.9**	1,452.1	18,409.1**	537.4	2,527.9**
X3	-57.2	92,241.7**	-397.7	3,947.3**	-518.4	22,567.1**	120.8	419.1**	-306.2	818.5**	-98.6	85.2**
X1 X2	-19.2	10,387.4**	-723.6	13,066.9**	-88.6	658.5**	-635.0	11,590.6**	-640.8	3,585.3**	-241.4	510.0**
X1 X3	-21.1	12,576.7**	-459.1	5,259.7**	-65.8	363.7**	-393.3	4,445.2**	-704.1	4,328.0**	-289.9	735.6**
X2 X3	16.1	7,313.1**	526.8	6,926.8**	114.2	1,094.8**	412.6	4,894.1**	625.6	3,416.7**	160.6	225.9**

p<0.05,
p<0.01.
X₁: Starch genotype; X₂: pH; X3: Temperature.
Pasting temperature (°C).