Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
Results
Showing 1 to 1 of 1 for “"Low-fat pork bologna"”.
-
ASSESSMENT OF PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF FIBRE-RICH FRACTIONS OF YELLOW PEA AND RED LENTIL TO USE IN LOW-FAT PORK BOLOGNA
… functional properties of fibre fractions from yellow pea and red lentil, as well as their application in low-fat pork bologna. The effects of lab-scale hydrothermal treatment (HT) were also investigated. This project was divided into three studies. In study 1, chemical composition and functional …