1. Characteristics of pea, lentil and faba bean starches isolated from air-classified flours in comparison with commercial starches. (15th March 2019) Authors: Li, Liying; Yuan, Tommy Z.; Setia, Rashim; Raja, Ramadoss Bharathi; Zhang, Bin; Ai, Yongfeng Journal: Food chemistry Issue: Volume 276(2019) Page Start: 599 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Extruded corn soy blends: physicochemical and molecular characterization. (January 2018) Authors: Guo, Qingbin (Mark); Joseph, Michael; Setia, Rashim; Vikhona, Harpreet; Sharma, Khushbu; Alavi, Sajid Journal: Journal of cereal science Issue: Volume 79(2018) Page Start: 486 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Functionality and starch digestibility of wrinkled and round pea flours of two different particle sizes. (30th January 2021) Authors: Ren, Yikai; Setia, Rashim; Warkentin, Thomas D.; Ai, Yongfeng Journal: Food chemistry Issue: Volume 336(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Impacts of short-term germination on the chemical compositions, technological characteristics and nutritional quality of yellow pea and faba bean flours. (August 2019) Authors: Setia, Rashim; Dai, Zhixin; Nickerson, Michael T.; Sopiwnyk, Elaine; Malcolmson, Linda; Ai, Yongfeng Journal: Food research international Issue: Volume 122(2019) Page Start: 263 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Properties and bread‐baking performance of wheat flour composited with germinated pulse flours. Issue 2 (5th February 2020) Authors: Setia, Rashim; Dai, Zhixin; Nickerson, Michael T.; Sopiwnyk, Elaine; Malcolmson, Linda; Ai, Yongfeng Journal: Cereal chemistry Issue: Volume 97:Issue 2(2020) Page Start: 459 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗