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Faba bean protein flours added to pasta reduce post-ingestion glycaemia, and increase satiety, protein content and quality. [electronic resource] by
- Chan, Catherine K Y
- Fabek, Hrvoje
- Mollard, Rebecca C
- Jones, Peter J H
- Tulbek, Mehmet C
- Chibbar, Ravindra N
- Gangola, Manu P
- Ramadoss, Bharathi Raja
- Sánchez-Hernández, Diana
- Anderson, G Harvey
Producer: 20200416
In:
Food & function vol. 10
Availability: No items available.
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