Title:	Effects of cooking methods on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil.
Authors:	PEREIRA, E. J. CARVALHO, L. M. J. DELLAMORA-ORTIZ, G. M. CARDOSO, F. S. N. CARVALHO, J. L. V. VIANA, D. S. FREITAS, S. C. ROCHA, M. M.
Affiliation:	ELENILDA J. PEREIRA, UFRJ; LUCIA MARIA JAEGER DE CARVALHO, UFRJ; GISELA M. DELLAMORA-ORTIZ, UFRJ; FLÁVIO S. N. CARDOSO, UFRJ; JOSE LUIZ VIANA DE CARVALHO, CTAA; DANIELA S. VIANA, UFRJ; SIDINEA CORDEIRO DE FREITAS, CTAA; MAURISRAEL DE MOURA ROCHA, CPAMN.
Date Issued:	2014
Citation:	Food & Nutrition Research, v. 58, 2014.
Description:	This study aimed to evaluate the effect of cooking methods by measuring the iron and zinc contents in cowpea cultivars before and after soaking to determine the retention of these minerals.
Thesagro:	Anemia Ferro Zinco
Keywords:	Feijão caupi Retenção
DOI:	10.3402/fnr.v58.20694
Type of Material:	Artigo de periódico
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CTAA)