Published in
Elsevier, Food Hydrocolloids, (113), p. 106538, 2021
DOI: 10.1016/j.foodhyd.2020.106538
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In vitro fermentation of legume cells and components: effects of cell encapsulation and starch/protein interactions
Journal article published in 2020 by
Rewati R. Bhattarai,
Sushil Dhital,
Barbara A. Williams 
,
Hong Jian Yang,
Deirdre Mikkelsen,
Bernadine M. Flanagan,
Michael J. Gidley
,
Hong Jian Yang,
Deirdre Mikkelsen,
Bernadine M. Flanagan,
Michael J. Gidley
This paper was not found in any repository, but could be made available legally by the author.
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