Título:	Modelling to obtain expanded cowpea products in a twin screw extruder.
Autor:	HASHIMOTO, J. M. SCHMIELE, M. NABESHIMAM, E. H.
Afiliación:	JORGE MINORU HASHIMOTO, CPAMN; MARCIO SCHMIELE, UFVJM - Instituto de Ciência e Tecnologia - Engenharia de Alimentos, Diamantina/MG - Brasil; ELIZABETH HARUMI NABESHIMA, ITAL.
Año:	2021
Referencia:	Brazilian Journal of Food Technology, v. 24, e2020111, 2021.
Descripción:	Cowpea grains are nutritious and beneficial to health, contain about 25% of proteins, in addition to carbohydrates, vitamins, minerals, and bioactive compounds. Soaking the beans followed by cooking requires time availability that is incompatible with the current lifestyle.
Thesagro:	Vigna Unguiculata
NAL Thesaurus:	Flour Cotyledons
Palabras clave:	Expansão Extruded Feijão Caupi
DOI:	https://doi.org/10.1590/1981-6723.11120
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CPAMN)