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Supercritical carbon dioxide treatment improves the functional properties of pea protein: Application in eggless cakes

Somnath Basak; Rekha S. Singhal
Food Chemistry · Vol. 475 · pp. 143224 · 2025
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2025-05-01
Publication Year2025
Volume475
Pages143224
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2025.143224
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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