Cite
HARVARD Citation
Edwards, C. et al. (2020). Chemical, physical and glycaemic characterisation of PulseON®: A novel legume cell-powder ingredient for use in the design of functional foods. Journal of functional foods. p. . [Online].
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Edwards, C. et al. (2020). Chemical, physical and glycaemic characterisation of PulseON®: A novel legume cell-powder ingredient for use in the design of functional foods. Journal of functional foods. p. . [Online].