STUDY ON MODIFICATION OF YAM STARCH (Dioscorea alata L.) CREATING SLOW DIGESTING STARCH BY ACID HYDROLYSIS. TRA VINH UNIVERSITY JOURNAL OF SCIENCE, [S. l.], v. 12, n. 4, 2022. DOI: 10.35382/tvujs.12.49.2022.1400. Disponível em: https://journal.tvu.edu.vn/index.php/journal/article/view/173. Acesso em: 23 sep. 2026.