Title:	Modelling to obtain expanded cowpea products in a twin screw extruder.
Authors:	HASHIMOTO, J. M. SCHMIELE, M. NABESHIMAM, E. H.
Affiliation:	JORGE MINORU HASHIMOTO, CPAMN; MARCIO SCHMIELE, UFVJM - Instituto de Ciência e Tecnologia - Engenharia de Alimentos, Diamantina/MG - Brasil; ELIZABETH HARUMI NABESHIMA, ITAL.
Date Issued:	2021
Citation:	Brazilian Journal of Food Technology, v. 24, e2020111, 2021.
Description:	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
Keywords:	Expansão Extruded Feijão Caupi
DOI:	https://doi.org/10.1590/1981-6723.11120
Type of Material:	Artigo de periódico
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CPAMN)