publication venue for
- Development and characterisation of gluten‐free potato bread. 56:3085-3098. 2021
- Physicochemical and digestion characteristics of flour and starch from eight Canadian red and green lentils. 53:735-746. 2018
- The effect of thermal processing and storage on the physicochemical properties and in vitro digestibility of potatoes. 51:2233-2241. 2016