Chemical, physical and glycaemic characterisation of PulseON®: A novel legume cell-powder ingredient for use in the design of functional foods (2020)
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1016/j.jff.2020.103918
Publication URI: http://dx.doi.org/10.1016/j.jff.2020.103918
Type: Journal Article/Review
Parent Publication: Journal of Functional Foods