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dc.contributor.authorHASHIMOTO, J. M.
dc.contributor.authorSCHMIELE, M.
dc.contributor.authorNABESHIMAM, E. H.
dc.date.accessioned2021-06-14T18:00:50Z-
dc.date.available2021-06-14T18:00:50Z-
dc.date.created2021-06-14
dc.date.issued2021
dc.identifier.citationBrazilian Journal of Food Technology, v. 24, e2020111, 2021.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1132283-
dc.descriptionCowpea 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.isoeng
dc.rightsopenAccesseng
dc.subjectExpansão
dc.subjectExtruded
dc.subjectFeijão Caupi
dc.titleModelling to obtain expanded cowpea products in a twin screw extruder.
dc.typeArtigo de periódico
dc.subject.thesagroVigna Unguiculata
dc.subject.nalthesaurusFlour
dc.subject.nalthesaurusCotyledons
riaa.ainfo.id1132283
riaa.ainfo.lastupdate2021-06-14
dc.identifier.doihttps://doi.org/10.1590/1981-6723.11120
dc.contributor.institutionJORGE MINORU HASHIMOTO, CPAMN; MARCIO SCHMIELE, UFVJM - Instituto de Ciência e Tecnologia - Engenharia de Alimentos, Diamantina/MG - Brasil; ELIZABETH HARUMI NABESHIMA, ITAL.
Aparece en las colecciones:Artigo em periódico indexado (CPAMN)

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