Effects of ethanol modified supercritical carbon dioxide extraction and particle size on the physical, chemical, and functional properties of yellow pea flour
Document Type
Article
Publication Date
2020
Journal
Cereal Chemistry
Volume
97
Language
en.
Recommended Citation
Vatansever, S.; Rao, J.; and Hall, C., "Effects of ethanol modified supercritical carbon dioxide extraction and particle size on the physical, chemical, and functional properties of yellow pea flour" (2020). Dairy Science Publication Database. 2272.
https://openprairie.sdstate.edu/dairy_pubdb/2272
COinS