Table 2.

Effect of microwave treatment on starch viscosity in food.

Food species	Viscosity (Pa·s) (natural starch)	Viscosity (Pa·s) (microwave starch)	References
Cassava	1.9343	0.85433	(11)
Potato	8.2292	2.1250	(16)
Maize	302.7	200.2	(6)
Millet	785.3	448.6	(25)
Indian horse chestnut	3.540	1.689	(14)