Amylopectin chain length distributions and amylose content are determinants of viscoelasticity and digestibility differences in mung bean starch and proso millet starch

Jiawei Qiao, Min Jia, Jiahui Niu, Zhuo Zhang, Bao Xing, Yongqiang Liang, Hai Li, Yaowen Zhang, Guixing Ren, Peiyou Qin, Lizhen Zhang