Effects of amylopectin chain-length distribution and molecular order on starch digestibility and rheological properties of adzuki bean starch gels (Pat-muk)
- DOI
- 10.1007/s10068-026-02284-9
- Published
- 2026-10-27
- Container
- Food Science and Biotechnology
- Publisher
- Springer Science and Business Media LLC
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1007/s10068-026-02284-9,
title = {Effects of amylopectin chain-length distribution and molecular order on starch digestibility and rheological properties of adzuki bean starch gels (Pat-muk)},
author = {Eunyeong Sim and Young Kwang Ju and Young Hoon Jung},
year = {2026},
journal = {Food Science and Biotechnology},
doi = {10.1007/s10068-026-02284-9},
url = {https://doi.org/10.1007/s10068-026-02284-9}
}RIS
TY - JOUR TI - Effects of amylopectin chain-length distribution and molecular order on starch digestibility and rheological properties of adzuki bean starch gels (Pat-muk) AU - Eunyeong Sim AU - Young Kwang Ju AU - Young Hoon Jung PY - 2026 JO - Food Science and Biotechnology DO - 10.1007/s10068-026-02284-9 UR - https://doi.org/10.1007/s10068-026-02284-9 ER -
APA
Sim, E., Ju, Y. K., & Jung, Y. H. (2026). Effects of amylopectin chain-length distribution and molecular order on starch digestibility and rheological properties of adzuki bean starch gels (Pat-muk). Food Science and Biotechnology. https://doi.org/10.1007/s10068-026-02284-9
Source records
- crossref · retrieved 2026-11-08T22:23:39.708Z