Browsing by Subject "Off-flavor"
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Improvement of Organoleptic Attributes of Yellow Pea Flour Through An Emerging Green Technology: Supercritical Carbon Dioxide + Ethanol Extraction
(North Dakota State University, 2020)An increasing demand for following healthier eating pattern has created a rapidly growing food market, including more nutrient dense and healthier plant-based foods. Nutrient-dense yellow pea flour is ideal for addressing ...