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dc.contributor.authorHASHIMOTO, J. M.
dc.contributor.authorSCHMIELE, M.
dc.contributor.authorNABESHIMA, E. H.
dc.date.accessioned2020-10-22T09:12:35Z-
dc.date.available2020-10-22T09:12:35Z-
dc.date.created2020-10-21
dc.date.issued2020
dc.identifier.citationBrazilian Journal of Food Technology, Campinas, v. 23, e2019303, 2020.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1125711-
dc.descriptionThere 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.
dc.language.isoeng
dc.rightsopenAccesseng
dc.subjectFarinha instantânea
dc.subjectRapid Visco Analyzer
dc.subjectRetrogradação
dc.titlePasting properties of raw and extruded cowpea cotyledons flours.
dc.typeArtigo de periódico
dc.subject.thesagroVigna Unguiculata
dc.subject.thesagroExtrusão
dc.subject.thesagroViscosidade
riaa.ainfo.id1125711
riaa.ainfo.lastupdate2020-10-21
dc.identifier.doihttps://doi.org/10.1590/1981-6723.30319
dc.contributor.institutionJORGE MINORU HASHIMOTO, CPAMN; MARCIO SCHMIELE, UFVJM; ELIZABETH HARUMI NABESHIMA, ITAL.
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