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This research investigates the formation of starch-lipid complexes using ultrasonication to enhance the resistant starch content in intermediate amylose rice. The study identifies optimal conditions for complex formation, achieving a high resistant starch content of 80.78% with specific fatty acids. The findings suggest that ultrasonication effectively improves the physico-chemical properties and bioactivity of rice starch-lipid complexes, offering potential health benefits.
- Author
- Ruben marpahala Siregar
- Language
- EN