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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

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