Click the titles below for the latest in grain and legume research…
Noodles Made from High Amylose Wheat Flour Attenuate Postprandial Glycaemia in Healthy Adults
Got Mylk? The Emerging Role of Australian Plant-Based Milk Alternatives as A Cow’s Milk Substitute
Historical and Global Perspectives on Grains and Whole Grains within Dietary Guidelines
Growing the Business of Whole Grain in the Australian Market: A 6-Year Impact Assessment
Plant-Based Meat Substitutes in the Flexitarian Age: An Audit of Products on Supermarket Shelves
Consumer Understanding and Culinary Use of Legumes in Australia
An Audit of Australian Bread with a Focus on Loaf Breads and Whole Grain
Health Star Rating in Grain Foods – Does It Adequately Differentiate Refined and Whole Grain Foods?
Australian Sweet Lupin − The Natural Way to Meet the Needs of the Health Conscious Consumer