4. References
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1. Johnson, N., Thavarajah, P., Madurapperumage, A., Windsor, N., Tang, L., & Thavarajah, D. (2023). Fourier‐transform infrared spectroscopy: An inexpensive, rapid, and less‐destructive tool for starch and resistant starch analysis from pulse flour. The Plant Phenome Journal, 6(1). https://doi.org/10.1002/ppj2.20086
2. Madurapperumage, A., Johnson, N., Thavarajah, P., Tang, L., & Thavarajah, D. (2022). Fourier-transform infrared spectroscopy (FTIR) as a high-throughput phenotyping tool for quantifying protein quality in pulse crops. The Plant Phenome Journal, 5(1), e20047. https://doi.org/https://doi.org/10.1002/ppj2.20047
3. Madurapperumage, A., Johnson, N., Thavarajah, P., Tang, L., & Thavarajah, D. (2023). Fourier-Transform Mid-Infrared (FT-MIR) Spectroscopy as a High-Throughput Phenotyping Tool for Measuring Total Fatty Acids in Chickpea ( Cicer arietinum L.) Flour. ACS Food Science & Technology. https://doi.org/10.1021/acsfoodscitech.3c00239
4. Madurapperumage, A., Thavarajah, P., Tang, L., Vandemark, G., & Thavarajah, D. (2025). Fourier‐transform mid‐infrared spectroscopy for high‐throughput phenotyping of total dietary fiber in pulse crops. The Plant Phenome Journal, 8(1). https://doi.org/10.1002/ppj2.70022
5. Madurapperumage, A., Windsor, N., Johnson, N., Thavarajah, P., Tang, L., & Thavarajah, D. (2024). Fourier‐transform mid‐infrared spectroscopy for in vitro protein digestibility measurement of pulse crops. Crop Science. https://doi.org/10.1002/csc2.21300