Incorporation of Canadian Pulse-Based Ingredients Into Rice Noodle Targeting the Chinese Market
Lead Investigator(s)
Dr. Steve Cui
Lead Investigator(s) Institution
Agriculture and Agri-Food Canada - Guelph Food Research Centre
Objective
To characterize and select pulse ingredients, investigate the processing properties of selected pulse ingredients. To develop novel formulation of rice noodle products fortified with pulse ingredients.
Processing
SPG Contribution
$98,670.00
Project Status
Active
Duration/Timeline of Project (Year to Year)
2015 - 2018