Impact of butyric acid modification on the structural and functional properties of rice starch.

Curr Res Food Sci · 2024 · PMC11491674 · PMID 39435453

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a decreasing trendno p-value reported

As shown in Table 2 , the R 1047/1022 values of butyrate rice starch showed an overall increasing trend with increasing degree of substitution, while the R 1022/995 values showed a decreasing trend.

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