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		<title>Amylopectin chain length and molecular order steer digestibility of adzuki bean starch gels</title>
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				<category><![CDATA[Biology]]></category>
		<category><![CDATA[adzuki bean]]></category>
		<category><![CDATA[amylopectin]]></category>
		<category><![CDATA[chain-length]]></category>
		<category><![CDATA[chain-length distribution]]></category>
		<category><![CDATA[crystallinity]]></category>
		<category><![CDATA[effects]]></category>
		<category><![CDATA[molecular order]]></category>
		<category><![CDATA[pat-muk]]></category>
		<category><![CDATA[resistant starch]]></category>
		<category><![CDATA[Rheology]]></category>
		<category><![CDATA[starch digestibility]]></category>
		<category><![CDATA[Vigna angularis]]></category>
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					<description><![CDATA[A study of three Korean adzuki bean cultivars links amylopectin chain-length distribution and molecular order to starch digestibility and gel rheology in pat-muk.]]></description>
		
		
		
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