24
Participants
Start Date
April 17, 2019
Primary Completion Date
December 18, 2019
Study Completion Date
December 18, 2019
Untreated
Bread made with 20% yellow pea flour that was untreated.
Heat treated with 0% moisture
Bread made with 20% yellow pea flour that was heat treated with 0% moisture.
Heat treated with 10% moisture
Bread made with 20% yellow pea flour that was heat treated with 10% moisture.
Wheat
Bread made with 100% wheat
I. H. Asper Clinical Research Institute, Winnipeg
Agriculture and Agri-Food Canada
OTHER_GOV
University of Manitoba
OTHER
Saskatchewan Pulse Growers
OTHER
St. Boniface Hospital
OTHER