Examination of Various Pea Flours for their Use in Food Products with Improved Nutrition and Taste Attributes Dr. Jay Han, AF-Leduc Food Processing & Development Centre
Development of a pea protein meat analog by high moisture extrusion Xiangfeng Meng, Alberta Agriculture and Forestry
Application of Canadian pulse flour in Chinese steamed bread Academy of State Administration of Grain; Wuhan Polytechnic University; Angel Yeast Co. Ltd.
Canadian pulses in traditional Chinese dry noodle and pilot research Academy of State Administration of Grain; China Agricultural University, Shandong Dezhou Fengyu
