Processing to valorise green biomass side streams to create new food ingredients
The aim of the work presented in this thesis was to investigate differing conversion routes on pea biomass in order to make it a functional food ingredient with differing properties than it has in its native form. These would then have differing microstructures and properties to enable the pea bioma...
| Main Author: | |
|---|---|
| Format: | Thesis (University of Nottingham only) |
| Language: | English |
| Published: |
2019
|
| Subjects: | |
| Online Access: | https://eprints.nottingham.ac.uk/57039/ |