Improving Pulse Palatability and Health Benefits to Increase Pulse Market Share of Pet Foods
- University of Saskatchewan
Dr. Lynn Weber
Lead Investigator(s) Institution
University of Saskatchewan - Veterinary Biomedical Sciences
To develop and refine a pulse fermentation facility. To test for improvements in pea palatability and enhanced health benefits in cats and dogs.
Duration/Timeline of Project (Year to Year)
2016 - 2019