P-236: How does supercritical carbon dioxide and ethanol extraction influence the physicochemical properties of pea flour?
Document Type
Presentation
Publication Date
2019
Location
Innovation in the Value Chain session, Cereal and Grains Association Annual Meeting- Denver, CO
Recommended Citation
Vatansever, S. and Hall, C., "P-236: How does supercritical carbon dioxide and ethanol extraction influence the physicochemical properties of pea flour?" (2019). Dairy Science Publication Database. 2300.
https://openprairie.sdstate.edu/dairy_pubdb/2300
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