Nutritional and Chemical Changes During Extrusion Processing of Food Products: Development of a New Lentil Analog Product Under Various Processing Conditions

Program
Fulbright Visiting Scholar Program
Program Country
Grant Activity Type
Research
Discipline
Academic Year
Dates
-
Flex
No
Scholar type
Non-U.S. (Visiting) Scholar
Project Title
Nutritional and Chemical Changes During Extrusion Processing of Food Products: Development of a New Lentil Analog Product Under Various Processing Conditions

Scholar Information

Grantee
Mahmoud Abu-Ghoush
Title
Assistant Professor
Host Institutions
Faculty
Sajid Alavi
Host Department
Department of Grain Science and Industry