Glycemic Responses and Sensory Characteristics of Whole Yellow Pea Flour Added to Novel Functional Foods
Version of Record online: 30 SEP 2009
© 2009 Institute of Food Technologists®
Journal of Food Science
Volume 74, Issue 9, pages S385–S389, November/December 2009
How to Cite
Marinangeli, . C. P.F., Kassis, . A. N. and Jones, . P. J.H. (2009), Glycemic Responses and Sensory Characteristics of Whole Yellow Pea Flour Added to Novel Functional Foods. Journal of Food Science, 74: S385–S389. doi: 10.1111/j.1750-3841.2009.01347.x
- Issue online: 9 NOV 2009
- Version of Record online: 30 SEP 2009
- MS 20090324 Submitted 4/10/2009, Accepted 7/2/2009.
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