Development and evaluation of processing technologies to improve the utilization of soybean products and enhance the nutritional value of foods in Sub-Saharan Africa

Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2024-08-01

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Food Science & Human Nutrition

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2022

Author dc:creator

• Gulkirpik, Ece

Contributors dc:contributor

• Engeseth, Nicki J.
• Andrade Laborde, Juan E.
• Lee, Youngsoo
• Feng, Hao
• Mugabi, Robert

• malnutrition
• sub-Saharan Africa
• soybeans
• soy flour
• soy protein concentrate
• oxidation
• extrusion
• complementary foods

Statement dc:rights

• Copyright 2022 Ece Gulkirpik

Language dc:language

en, eng

Handle dc:identifier

https://hdl.handle.net/2142/115884

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/115884