Título:	Pasting properties of raw and extruded cowpea cotyledons flours.
Autor:	HASHIMOTO, J. M. SCHMIELE, M. NABESHIMA, E. H.
Afiliación:	JORGE MINORU HASHIMOTO, CPAMN; MARCIO SCHMIELE, UFVJM; ELIZABETH HARUMI NABESHIMA, ITAL.
Año:	2020
Referencia:	Brazilian Journal of Food Technology, Campinas, v. 23, e2019303, 2020.
Descripción:	There is little research on the viscosity profile analysis of cowpea cotyledon flour (CCF). Due to the new ways of using pulses grains in the diet, it is important to evaluate the viscoamylographic behavior of raw and processed CCF.
Thesagro:	Vigna Unguiculata Extrusão Viscosidade
Palabras clave:	Farinha instantânea Rapid Visco Analyzer Retrogradação
DOI:	https://doi.org/10.1590/1981-6723.30319
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CPAMN)