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...

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Detalles Bibliográficos
Autores principales: Chumsri, Paramee, Panpipat, Worawan, Cheong, Ling-Zhi, Chaijan, Manat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407459/
https://www.ncbi.nlm.nih.gov/pubmed/36010430
http://dx.doi.org/10.3390/foods11162430

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407459/
https://www.ncbi.nlm.nih.gov/pubmed/36010430
http://dx.doi.org/10.3390/foods11162430

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