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Chemical, physical and glycaemic characterisation of PulseON®: A novel legume cell-powder ingredient for use in the design of functional foods (2020)

First Author: Edwards C

Attributed to: Mapping the Occurrence and Characteristics of Type 1 Resistant Starch funded by BBSRC

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