Lindsay Bourré

发表

Effect of premilling treatments on the functional and bread‐baking properties of whole yellow pea flour using micronization and pregermination

L. Malcolmson, Ashok Sarkar, M. Pickard, 2019, Cereal Chemistry.

Influence of particle size on flour and baking properties of yellow pea, navy bean, and red lentil flours

M. Nickerson, Y. Ai, L. Malcolmson, 2019, Cereal Chemistry.

Effect of adding fermented split yellow pea flour as a partial replacement of wheat flour in bread

L. Malcolmson, Elaine Sopiwnyk, Lindsay Bourré, 2019, Legume Science.

Effect of dry and steam heating on the functional and bread baking properties of yellow pea and navy bean flours

L. Malcolmson, Ashok Sarkar, Elaine Sopiwnyk, 2019, Cereal Chemistry.

Effects of Grinding Method on the Compositional, Physical, and Functional Properties of Whole and Split Yellow Pea Flours

L. Malcolmson, Ashok Sarkar, Shona Fraser, 2016 .

Effect of pulse flour storage on flour and bread baking properties

L. Malcolmson, Ashok Sarkar, Elaine Sopiwnyk, 2020 .

Influence of premilling thermal treatments of yellow peas, navy beans, and fava beans on the flavor and end‐product quality of tortillas and pitas

Elaine Sopiwnyk, G. Young, P. Frohlich, 2021 .

Impact of Ferment Processing Parameters on the Quality of White Pan Bread

L. Malcolmson, Elaine Sopiwnyk, Lindsay Bourré, 2021, Applied Sciences.

Effect of roasting as a premilling treatment on the functional and bread baking properties of whole yellow pea flour

L. Malcolmson, Ashok Sarkar, Elaine Sopiwnyk, 2020, Cereal Chemistry.

Influence of genotype and environment on the flour and bread baking properties of peas and lentils

T. Warkentin, L. Malcolmson, A. Vandenberg, 2021 .

Flour and bread making properties of whole and split yellow peas treated with dry and steam heat used as premilling treatment

L. Malcolmson, Ashok Sarkar, Elaine Sopiwnyk, 2020 .