Adam Dyck

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

Lindsay Bourré, Peter Fröhlich, Gina Young et al. · Cereal Chemistry · 2019 · 96 citations

Agriculture, Food Science, Cereal Science +15

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

Gina Young, Lindsay Bourré, Peter Fröhlich et al. · Cereal Chemistry · 2019 · 32 citations

Agriculture, Food Science, Cereal Science +8

Effect of pulse flour storage on flour and bread baking properties

Elaine Sopiwnyk, Gina Young, Peter Fröhlich et al. · LWT · 2019 · 29 citations

Agriculture, Food Science, Cereal Science +14

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

Lindsay Bourré, Kasia McMillin, Yulia Borsuk et al. · Legume Science · 2019 · 22 citations · Full text

Agriculture, Food Science, Cereal Science +13

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

Peter Fröhlich, Gina Young, Lindsay Bourré et al. · Cereal Chemistry · 2019 · 17 citations

Agriculture, Food Science, Plant Sciences +15