1. Controlled sprouting in wheat increases quality and consumer acceptability of whole‐wheat bread. Issue 5 (15th July 2019) Authors: Johnston, Rachel; Martin, John M.; Vetch, Justin M.; Byker‐Shanks, Carmen; Finnie, Sean; Giroux, Michael J. Journal: Cereal chemistry Issue: Volume 96:Issue 5(2019) Page Start: 866 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effects of wheat kernel germination time and drying temperature on compositional and end-use properties of the resulting whole wheat flour. (March 2019) Authors: Poudel, Rachana; Finnie, Sean; Rose, Devin J. Journal: Journal of cereal science Issue: Volume 86(2019) Page Start: 33 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Impact of tamarind seed gum on the viscosity behavior, thermal properties, and extrusion characteristics of native corn starch. Issue 4 (8th March 2023) Authors: Wagner, Caleb E.; Richter, Jana K.; Dey, Debomitra; Finnie, Sean; Ganjyal, Girish M. Journal: Journal of food science Issue: Volume 88:Issue 4(2023) Page Start: 1595 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Wheat flour. (2016) Authors: Finnie, Sean; Atwell, William A Record Type: Book Extent: 1 online resource, illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗