Title:	Chemical, granulometric and technological characteristics of whole flours from commercial cultivars of cowpea.
Authors:	RIOS, M. J. B. L. SILVA, K. J. D. e MOREIRA-ARAÚJO, R. S. dos R. FIGUEIREDO, E. A. T. de ROCHA, M. de M. HASHIMOTO, J. M.
Affiliation:	MAIARA JAIANNE BEZERRA LEAL RIOS, UFPI; KAESEL JACKSON DAMASCENO E SILVA, CPAMN; REGILDA SARAIVA DOS REIS MOREIRA-ARAÚJO, UFPI; EVÂNIA ALTINA TEIXEIRA DE FIGUEIREDO, UFC; MAURISRAEL DE MOURA ROCHA, CPAMN; JORGE MINORU HASHIMOTO, CPAMN.
Date Issued:	2018
Citation:	Revista Caatinga, Mossoró, v. 31, n. 1, p. 217-224, jan./mar. 2018.
Description:	Flour production through milling is an alternative for the cowpea processing, when the aim is to obtain a product with higher added value. The objective of this work was to determine the chemical composition, the granulometry, and evaluate the microbiological characteristics of whole-bean flours from five cowpea cultivars (BRS Cauamé, BRS Guariba, BRS Xiquexique, BRS Novaera and BRS Itaim)...
Thesagro:	Composição Química Vigna Unguiculata
Keywords:	Farinha de feijão-caupi
Type of Material:	Artigo de periódico
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CPAMN)