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dc.contributor.authorZhong, Liezhou
dc.contributor.supervisorStuart Johnsonen_US
dc.date.accessioned2020-06-23T06:18:13Z
dc.date.available2020-06-23T06:18:13Z
dc.date.issued2020en_US
dc.identifier.urihttp://hdl.handle.net/20.500.11937/79765
dc.description.abstract

The seed coat of the legume lupin is a by-product of its kernel production. To value-add to this seed coat, its chemical and physiochemical properties were investigated through a genotype × environment study. An extrusion cooking process was then developed and optimised through a two-step response surface design to improve its chemical and physicochemical properties. The results demonstrate that the modified seed coat is a good source of dietary fibre and polyphenols for human food.

en_US
dc.publisherCurtin Universityen_US
dc.titleExploring and Improving Functional Properties of Underutilised Lupin Seed Coaten_US
dc.typeThesisen_US
dcterms.educationLevelPhDen_US
curtin.departmentSchool of Molecular and Life Sciencesen_US
curtin.accessStatusFulltext not availableen_US
curtin.facultyScience and Engineeringen_US
curtin.contributor.orcidZhong, Liezhou [0000-0002-6847-4240]en_US
dc.date.embargoEnd2022-06-22


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