Setback viscosity is a RVA profile index, revealing the gelling ability or the retrogradation tendency of starch during cooling phase (Zaidul et al., 2007). In general higher amylose content determines higher seatback viscosity values.

The modelling approaches currently available are:

• Lanning model (2012)
• Shen model (2007)
• Cappelli (2015)

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