Chemical, physical and glycaemic characterisation of PulseON®: A novel legume cell-powder ingredient for use in the design of functional foods
Pulses are high in protein and dietary fibre but their long preparation time can be a barrier to consumption. We have developed PulseON® – novel pre-cooked cell powders that can be prepared from various legumes and used as functional food ingredients. Techno-functional characteristics and starch dig...
Main Authors: | 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 |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2020-05-01
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Series: | Journal of Functional Foods |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464620301420 |
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