Development of a gluten‐free bread with added heat‐treated yellow pea flour: Application of response surface methodology von Jeradechachai, Tanya, Hall, Clifford

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Low net carbohydrate bakery products using cross‐linked phosphorylated wheat resistant starch type 4 von Jeradechachai, Tanya, Maningat, Clodualdo C.

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Textured wheat and pea proteins for meat alternative applications von Maningat, Clodualdo C., Jeradechachai, Tanya, Buttshaw, Michael R.

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Rapid high amylose wheat seed purity test von Jeradechachai, Tanya, Finnie, Sean, Schuko, Alexis

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PLANT-BASED MEAT ALTERNATIVE COMPOSITIONS FOR FOODSERVICE AND PREPARATION METHODS THEREOF von MANINGAT, Clodualdo, HIRANG, Yvette, BUTTSHAW, Michael, JERADECHACHAI, Tanya

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RAPID HIGH AMYLOSE WHEAT SEED PURITY TEST von FINNIE, Sean, SCHUKO, Alexis, JERADECHACHAI, Tanya

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RAPID HIGH AMYLOSE WHEAT SEED PURITY TEST von SCHUKO, ALEXIS, FINNIE, SEAN, JERADECHACHAI, TANYA

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RAPID HIGH AMYLOSE WHEAT SEED PURITY TEST von Jeradechachai, Tanya, Finnie, Sean, Schuko, Alexis

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RAPID HIGH AMYLOSE WHEAT SEED PURITY TEST von SCHUKO Alexis, FINNIE Sean, JERADECHACHAI Tanya

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Plant Protein Solutions: Textured wheat, pea protein mixture supports complex plant-based meat applications von Jeradechachai, Tanya

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