Meat-pulse bars: A novel dried meat snack with added pulse flour and its physicochemical, storage, and sensory properties
| dc.contributor.advisor | Shand, Phyllis | |
| dc.contributor.committeeMember | Ai, Yongfeng | |
| dc.contributor.committeeMember | Qiu, Xiao | |
| dc.contributor.committeeMember | Meda, Venkatesh | |
| dc.creator | Lin, Yun | |
| dc.date.accessioned | 2023-09-08T20:54:42Z | |
| dc.date.copyright | 2023 | |
| dc.date.created | 2023-08 | |
| dc.date.issued | 2023-09-08 | |
| dc.date.submitted | August 2023 | |
| dc.date.updated | 2023-09-08T20:54:43Z | |
| dc.description.abstract | This item is under an embargo. Access to the abstract will not be permitted until 2024-09-08 | |
| dc.format.mimetype | application/pdf | |
| dc.identifier.uri | https://hdl.handle.net/10388/14962 | |
| dc.language.iso | en | |
| dc.subject | hybrid proteins | |
| dc.subject | hybrid products | |
| dc.subject | meat snacks | |
| dc.subject | legume | |
| dc.subject | pulses | |
| dc.subject | lentil | |
| dc.subject | jerky | |
| dc.subject | gelatinization | |
| dc.subject | snacking behaviour | |
| dc.subject | children consumers | |
| dc.subject | sensory | |
| dc.subject | accelerated storage | |
| dc.subject | functionalities | |
| dc.subject | texture | |
| dc.subject | bending | |
| dc.subject | color | |
| dc.subject | lipid oxidation | |
| dc.subject | water activity | |
| dc.title | Meat-pulse bars: A novel dried meat snack with added pulse flour and its physicochemical, storage, and sensory properties | |
| dc.type | Thesis | |
| dc.type.material | text | |
| local.embargo.lift | 2024-09-08 | |
| local.embargo.terms | 2024-09-08 | |
| thesis.degree.department | Food and Bioproduct Sciences | |
| thesis.degree.discipline | Food Science | |
| thesis.degree.grantor | University of Saskatchewan | |
| thesis.degree.level | Masters | |
| thesis.degree.name | Master of Science (M.Sc.) |