Lipids in bread making: Sources, interactions, and impact on bread quality von Pareyt, Bram, Finnie, Sean M., Putseys, Joke A., Delcour, Jan A.

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Proteomics analysis of round and wrinkled pea (Pisum sativum L.) seeds during different development periods von Daba, Sintayehu D, Panda, Punyatoya, Aryal, Uma K, Kiszonas, Alecia M, Finnie, Sean M, McGee, Rebecca J

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Protein Functionality is Critical for the Texturization Process during High Moisture Extrusion Cooking von Richter, Jana K., Smith, Brennan, Saunders, Steven R., Finnie, Sean M., Ganjyal, Girish M.

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Gluten-free baked products and methods of preparation of same von ATWELL, WILLIAM ALAN, ENGLESON, JODI, SMITH, SEAN ACIE, MUROSKI, ALLEN RICHARD, FINNIE, SEAN M

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GLUTEN-FREE BAKED PRODUCTS AND METHODS OF PREPARATION OF SAME von ATWELL, WILLIAM ALAN, ENGLESON, JODI, SMITH, SEAN ACIE, MUROSKI, ALLEN RICHARD, FINNIE, SEAN M

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GLUTEN-FREE BAKED PRODUCTS AND METHODS OF PREPARATION OF SAME von ATWELL, WILLIAM ALAN, ENGLESON, JODI, SMITH, SEAN ACIE, MUROSKI, ALLEN RICHARD, FINNIE, SEAN M

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Gluten-free baked products and methods of preparation of same von ALLEN RICHARD MUROSKI, SEAN M. FINNIE, JODI ENGLESON, WILLIAM ALAN ATWELL, SEAN ACIE SMITH

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GLUTEN-FREE BAKED PRODUCTS AND METHODS OF PREPARATION OF SAME von ATWELL, WILLIAM ALAN, ENGLESON, JODI, SMITH, SEAN ACIE, MUROSKI, ALLEN RICHARD, FINNIE, SEAN M

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Impact of tamarind seed gum on the viscosity behavior, thermal properties, and extrusion characteristics of native corn starch von Wagner, Caleb E., Richter, Jana K., Dey, Debomitra, Finnie, Sean, Ganjyal, Girish M.

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Controlled sprouting in wheat increases quality and consumer acceptability of whole‐wheat bread von Johnston, Rachel, Martin, John M., Vetch, Justin M., Byker‐Shanks, Carmen, Finnie, Sean, Giroux, Michael J.

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