publication venue for
- The effects of different levels of heat‐treated legume flour on nutritional, physical, textural, and sensory properties of gluten‐free muffins. 98:392-404. 2021
- Structure, Physicochemical Properties, and In Vitro Starch Digestibility of Yellow Pea Flour Modified with Different Organic Acids. 94:142-150. 2017
- Resistant Starch Content Is Related to Granule Size in Barley. 93:618-630. 2016
- Physicochemical Properties and In Vitro Starch Digestibility of Cooked Rice from Commercially Available Cultivars in Canada. 87:297-304. 2010
- Composition, Molecular Structure, Properties, and In Vitro Digestibility of Starches from Newly Released Canadian Pulse Cultivars. 85:471-479. 2008
- Texture and In Vitro Digestibility of White Rice Cooked with Hydrocolloids. 84:246-249. 2007
- Investigation of Digestibility In Vitro and Physicochemical Properties of A‐ and B‐Type Starch from Soft and Hard Wheat Flour. 84:15-21. 2007
- Retrogradation of du wx and su2 wx Maize Starches After Different Gelatinization Heat Treatments. 75:868-874. 1998