Concepedia

H. Hill

HH

Statistics

Publications

1

Citations

17

H-Index

1

Active since

2019

Affiliations

Canadian International Grains Institute(Current)

H. Hill is an author at Canadian International Grains Institute specializing in food chemistry, cereal processing, and flavor characterization.

Publications per year

2019–2019

1

Publications

1

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

Lindsay Bourré, Gina Young, H. Hill et al. · Cereal Chemistry · 2019 · 17 citations

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