CBC Saskatchewan: Turning prairie pulses into flour at the University of Manitoba

When most of us visit the baking isle in our local grocery store, we head straight for the wheat flour.

But a team of researchers at the University of Manitoba are trying to give us more options by turning pulses like lentils and chickpeas into flour.

Head researcher Chitra Sivakumar joins host Shauna Powers to explain how the synchrotron light source at the University of Saskatchewan is helping with that.

To listen to the conversation, please visit the link here with CBC Saskatchewan.