Development of novel healthier plant-based shortening alternative without the presence of saturated and trans fats
- University of Saskatchewan
Dr. Supratim Ghosh
Lead Investigator(s) Institution
University of Saskatchewan - Dept. of Food and Bioproduct Sciences
Modification of pulse proteins to prepare a new shortening replacer in baked-food products.
Project funding was cancelled - Constance may be able to get summary. .
Duration/Timeline of Project (Year to Year)
2017 - 2019
Agriculture Development Fund
Total Project Cost