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dc.contributor.advisorHenry, Carol
dc.contributor.advisorTyler, Robert
dc.creatorBekele, Esayas
dc.date.accessioned2021-01-26T21:00:12Z
dc.date.created2020-12
dc.date.issued2021-01-25
dc.date.submittedDecember 2020
dc.identifier.urihttp://hdl.handle.net/10388/13229
dc.description.abstract

This thesis is under an embargo.

Access to the abstract and all associated documents will not be permitted until 2023-01-25.

dc.format.mimetypeapplication/pdf
dc.subjectchickpea
dc.subjectextrusion
dc.subjectoxidation
dc.subjectsensory
dc.subjectshelf-life
dc.subjectsorghum
dc.subjectantioxidants
dc.subjectphenolics
dc.subjectchickpea-sorghum
dc.subjectABTS
dc.subjectDPPH
dc.subjectprotein quality
dc.subjectavailable lysine
dc.subjectsnack
dc.titleLipid Oxidative Stability, Antioxidant Capacity, and Protein Quality of Direct-Expanded Chickpea-Sorghum Snacks
dc.typeThesis
dc.date.updated2021-01-26T21:00:13Z
thesis.degree.departmentNutrition
thesis.degree.disciplineNutrition
thesis.degree.grantorUniversity of Saskatchewan
thesis.degree.levelDoctoral
thesis.degree.nameDoctor of Philosophy (Ph.D.)
dc.type.materialtext
dc.contributor.committeeMemberBandy, Brian
dc.contributor.committeeMemberShand, Phyllis
dc.contributor.committeeMemberNickerson, Michael
dc.contributor.committeeMemberPeak, Derek
dc.contributor.committeeMemberHood-Niefer, Shannon
dc.creator.orcid0000-0002-9514-8694
local.embargo.lift2023-01-25
local.embargo.terms2023-01-25


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