Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1154181
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dc.contributor.authorSILVA, I. C. V.
dc.contributor.authorSILVA, K. J. D. e
dc.contributor.authorHASHIMOTO, J. M.
dc.contributor.authorCARVALHO, C. W. P. de
dc.contributor.authorASCHERI, J. L. R.
dc.contributor.authorGALDEANO, M. C.
dc.contributor.authorROCHA, M. de M.
dc.date.accessioned2023-06-02T11:47:11Z-
dc.date.available2023-06-02T11:47:11Z-
dc.date.created2023-06-02
dc.date.issued2023
dc.identifier.citationBrazilian Journal of Food Technology, v. 26, e2022052, 2023.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1154181-
dc.descriptionCowpea is grown mainly in regions with a hot semi-arid climate, where other pulses do not develop satisfactorily. It is the 4th most produced pulse in the world, thus supplying the domestic and export markets. Following the trends of the food products market, a study was carried out to identify the best condition of the extrusion process, to transform these nutritious grains into quality expanded products and ready for consumption. The grains were decorticated and transformed into cotyledon flour.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectExtrusão termoplástica
dc.subjectExpansão
dc.subjectDureza
dc.titleEffect of different processing conditions to obtain expanded extruded based on cowpea.
dc.typeArtigo de periódico
dc.subject.thesagroVigna Unguiculata
dc.subject.thesagroSolubilidade
dc.subject.thesagroAbsorção
riaa.ainfo.id1154181
riaa.ainfo.lastupdate2023-06-02
dc.identifier.doihttps://doi.org/10.1590/1981-6723.05222
dc.contributor.institutionIZABEL CRISTINA VERAS SILVA, UNIVERSIDADE FEDERAL DO PIAUÍ; KAESEL JACKSON DAMASCENO E SILVA, CPAMN; JORGE MINORU HASHIMOTO, CPAMN; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; JOSE LUIS RAMIREZ ASCHERI, CTAA; MELICIA CINTIA GALDEANO, CTAA; MAURISRAEL DE MOURA ROCHA, CPAMN.
Appears in Collections:Artigo em periódico indexado (CPAMN)

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