In this study. the aim was to modify the starches of three different sweet potato varieties—Rosada Uruguaiana (RU). Rosada Canadense (RC). and Ligeirinha (L)—through in situ annealing to increase the content of slowly digestible starch (SDS). https://www.pomyslnaszycie.com/us-topo-7-5-minute-map-for-booger-canyon-az-fashion/