Published in
Elsevier, Journal of Functional Foods, (68), p. 103918, 2020
DOI: 10.1016/j.jff.2020.103918
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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
Journal article published in 2020 by
Cathrina H. Edwards,
Peter Ryden,
Ana M. Pinto,
Alice van der Schoot,
Costanza Stocchi,
Natalia Perez-Moral,
Peter J. Butterworth,
Balazs Bajka 
,
Sarah E. Berry ,
Sandra E. Hill,
Peter R. Ellis
,
Sarah E. Berry ,
Sandra E. Hill,
Peter R. Ellis
This paper was not found in any repository, but could be made available legally by the author.
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