Meat-pulse bars: A novel dried meat snack with added pulse flour and its physicochemical, storage, and sensory properties
Date
2023-09-08
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
ORCID
Type
Thesis
Degree Level
Masters
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Description
Keywords
hybrid proteins, hybrid products, meat snacks, legume, pulses, lentil, jerky, gelatinization, snacking behaviour, children consumers, sensory, accelerated storage, functionalities, texture, bending, color, lipid oxidation, water activity
Citation
Degree
Master of Science (M.Sc.)
Department
Food and Bioproduct Sciences
Program
Food Science