Pisum sativum L.

Nutritional and Sensory Profile of a Soy-free Spicy Tofu Developed from Yellow Split Pea (Pisum sativum L.)

Kartikeya Mishra, Neetu Singh & Ayushi Singh · Asian Food Science Journal · 2026

Background: The use of plant-based proteins as a practical substitute for animal-based proteins has gained popularity in recent years. Pea protein has become a promising source of plant-based protein owing to its nutritional and functional characteristics. Aim: This study evaluat...