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Title: | Cooking time before and after soaking and iron and zinc contents in cowpea (Vigna unguiculata l. Walp.) cultivar BRS Aracê. |
Authors: | CARVALHO, L. M. J. PEREIRA, E. J. FREITAS, S. C. VIANA, D. S. NUTTI, M. R. ROCHA, M. de M. SILVA, K. J. D. e CARVALHO, J. L. V. de |
Affiliation: | LUCIA MARIA JAEGER CARVALHO, RIO DE JANEIRO FEDERAL UNIVERSITY; ELEN JESUS PEREIRA, RIO DE JANEIRO FEDERAL UNIVERSITY; SIDINEA CORDEIRO FREITAS, RIO DE JANEIRO FEDERAL UNIVERSITY; DANIELA SOARES VIANA, RIO DE JANEIRO FEDERAL UNIVERSITY; MARILIA REGINI NUTTI, CTAA; MAURISRAEL DE MOURA ROCHA, CPAMN; KAESEL JACKSON DAMASCENO E SILVA, CPAMN; JOSE LUIZ VIANA DE CARVALHO, CTAA. |
Date Issued: | 2011 |
Citation: | In: INTERNATIONAL ISEKI FOOD CONFERENCE, 2., 2011, Milan. Abtracts... Milan: ISEKI Food Association, 2011. |
Thesagro: | Variedade |
Keywords: | Caupi |
Type of Material: | Resumo em anais e proceedings |
Access: | openAccess |
Appears in Collections: | Resumo em anais de congresso (CPAMN) |
Files in This Item:
File | Size | Format | |
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Cooking0001.pdf | 58,48 kB | Adobe PDF | View/Open |