Lipid Oxidative Stability, Antioxidant Capacity, and Protein Quality of Direct-Expanded Chickpea-Sorghum Snacks
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Date
2021-01-25Author
Bekele, Esayas
ORCID
0000-0002-9514-8694Type
ThesisDegree Level
DoctoralMetadata
Show full item recordAbstract
This thesis is under an embargo.
Access to the abstract and all associated documents will not be permitted until 2023-01-25.
Degree
Doctor of Philosophy (Ph.D.)Department
NutritionProgram
NutritionSupervisor
Henry, Carol; Tyler, RobertCommittee
Bandy, Brian; Shand, Phyllis; Nickerson, Michael; Peak, Derek; Hood-Niefer, ShannonCopyright Date
December 2020Subject
chickpea
extrusion
oxidation
sensory
shelf-life
sorghum
antioxidants
phenolics
chickpea-sorghum
ABTS
DPPH
protein quality
available lysine
snack