Search results

• 2020

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

  Edwards, C. H., Ryden, P., Pinto, A., van der Schoot, A., Stocchi, C., Perez-Moral, N., Butterworth, P. J., Bajka, B., Berry, S., Hill, S. & Ellis, P., May 2020, In: Journal of functional foods. 68, 103918.

  Research output: Contribution to journal › Article › peer-review

  Open Access

  File

  • Functional Food 100%
  • Starch 100%
  • Legume 100%
  • Digestibility 50%
  • Plant-Based Food 25%
  44 Citations (Scopus)

  246 Downloads (Pure)