P-236: How does supercritical carbon dioxide and ethanol extraction influence the physicochemical properties of pea flour?

Authors

S. Vatansever
C. Hall

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