L. Boyd

Effect of Heat Treatments on Microbial Load and Associated Changes to β-Glucan Physicochemical Properties in Whole Grain Barley

R. Holley, N. Ames, J. Storsley, 2017 .

Physicochemical, nutritional and functional properties of chickpea (Cicer arietinum) and navy bean (Phaseolus vulgaris) flours from different mills

J. Paliwal, M. Nickerson, A. Franczyk, 2022, European Food Research and Technology.

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 Heat Treatments on Starch Pasting, Particle Size, and Color of Whole-Grain Barley

J. Storsley, N. Ames, L. Boyd, 2017 .

Effect of pulse flour storage on flour and bread baking properties

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

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 .