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Campo DC | Valor | Idioma |
---|---|---|
dc.contributor.author | HASHIMOTO, J. M. | |
dc.contributor.author | SCHMIELE, M. | |
dc.contributor.author | NABESHIMAM, E. H. | |
dc.date.accessioned | 2021-06-14T18:00:50Z | - |
dc.date.available | 2021-06-14T18:00:50Z | - |
dc.date.created | 2021-06-14 | |
dc.date.issued | 2021 | |
dc.identifier.citation | Brazilian Journal of Food Technology, v. 24, e2020111, 2021. | |
dc.identifier.uri | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1132283 | - |
dc.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. | |
dc.language.iso | eng | |
dc.rights | openAccess | eng |
dc.subject | Expansão | |
dc.subject | Extruded | |
dc.subject | Feijão Caupi | |
dc.title | Modelling to obtain expanded cowpea products in a twin screw extruder. | |
dc.type | Artigo de periódico | |
dc.subject.thesagro | Vigna Unguiculata | |
dc.subject.nalthesaurus | Flour | |
dc.subject.nalthesaurus | Cotyledons | |
riaa.ainfo.id | 1132283 | |
riaa.ainfo.lastupdate | 2021-06-14 | |
dc.identifier.doi | https://doi.org/10.1590/1981-6723.11120 | |
dc.contributor.institution | JORGE MINORU HASHIMOTO, CPAMN; MARCIO SCHMIELE, UFVJM - Instituto de Ciência e Tecnologia - Engenharia de Alimentos, Diamantina/MG - Brasil; ELIZABETH HARUMI NABESHIMA, ITAL. | |
Aparece nas coleções: | Artigo em periódico indexado (CPAMN) |
Arquivos associados a este item:
Arquivo | Descrição | Tamanho | Formato | |
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ModellingObtainExpandedCowpeaProducts.pdf | 1,39 MB | Adobe PDF | Visualizar/Abrir |