Flavor modification of yellow pea flour using supercritical carbon dioxide + ethanol extraction and response surface methodology
Authors:
- Serap VatanseverSerap Vatansever
- Clifford HallCHClifford Hall
- 1 February 2020
- journal article
- conference paper
- Published by Elsevier in The Journal of Supercritical Fluids
- Vol. 156
Abstract
No abstract availableKeywords
Funding Information
- Northern Pulse Growers Association
- US Dry Pea and Lentil Council
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