Simons , C. W. , Hall , C. and Vatansever , S. Production of resistant starch (RS3) from edible bean starches. J Food Process Preserv. 42(4), 1, 2018. Found on CV
Simons , C. W. , Hall , C. and Vatansever , S. Production of resistant starch (RS3) from edible bean starches. J Food Process Preserv. 42(4), 1, 2018.
Simons , C. W. , Hall , C. Consumer acceptability of gluten-free cookies containing raw, cooked and germinated pinto bean flours. Food Sci. Nutr. 6(1), 77-84, 2018. Found on CV
Simons , C. W. , Hall , C. Consumer acceptability of gluten-free cookies containing raw, cooked and germinated pinto bean flours. Food Sci. Nutr. 6(1), 77-84, 2018.
Simons , C. W. , Hall , C. and Biswas , A. Characterization of Pinto Bean High-Starch Fraction after Air-Classification and Extrusion. J Food Process Preserv. 41(6), 2017. Found on CV
Simons , C. W. , Hall , C. and Biswas , A. Characterization of Pinto Bean High-Starch Fraction after Air-Classification and Extrusion. J Food Process Preserv. 41(6), 2017.
Simons, C. W., Hall, C. and Biswas, A. Characterization of Pinto Bean High-Starch Fraction after Air-Classification and Extrusion. J Food Process Preserv. 41(6), 2017.
Simons , C. W. , Hunt-Schmidt , E. , Simsek. , Hall , and C. Biswas , A. Texturized Pinto Bean Protein Fortification in Straight Dough Bread Formulation. Plant Foods Hum Nutr. 69(1), 2014. Found on CV
Simons , C. W. , Hunt-Schmidt , E. , Simsek. , Hall , and C. Biswas , A. Texturized Pinto Bean Protein Fortification in Straight Dough Bread Formulation. Plant Foods Hum Nutr. 69(1), 2014.
Simons , C. W. , Hall , C. and Tulbek , M. Effect of Extruder Screw Speed on Physical Properties and In Vitro Starch Hydrolysis of Pinto, Navy, Red and Black Bean Extrudates. Cereal Chem. 89(3):176-181, 2012. Found on CV
Simons , C. W. , Hall , C. and Tulbek , M. Effect of Extruder Screw Speed on Physical Properties and In Vitro Starch Hydrolysis of Pinto, Navy, Red and Black Bean Extrudates. Cereal Chem. 89(3):176-181, 2012.
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