Formation of Intermediate Amylose Rice Starch–Lipid Complex Assisted by Ultrasonication

Due to the potential reduction in starch availability, as well as the production of the distinct physico-chemical characteristics of starch in order to improve health benefits, the formation of starch–lipid complexes has attracted significant attention for improving the quantity of resistant starch...

書誌詳細
出版年:	Foods
主要な著者:	Paramee Chumsri, Worawan Panpipat, Ling-Zhi Cheong, Manat Chaijan
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2022-08-01
主題:	rice starch–lipid complex fatty acid ultrasonication resistant starch
オンライン･アクセス:	https://www.mdpi.com/2304-8158/11/16/2430

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