Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1162652
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dc.contributor.authorGOMES, F. O.
dc.contributor.authorSILVA, I. C. V.
dc.contributor.authorFRANCO, L. J. D.
dc.contributor.authorHASHIMOTO, J. M.
dc.contributor.authorSILVA, K. J. D. e
dc.contributor.authorROCHA, M. de M.
dc.date.accessioned2024-03-07T12:33:26Z-
dc.date.available2024-03-07T12:33:26Z-
dc.date.created2024-03-07
dc.date.issued2024
dc.identifier.citationRevista Caatinga, Mossoró, v. 37, e11727, 2024.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1162652-
dc.descriptionImmature cowpea grains are a rich source of proteins, minerals, dietary fiber, and phenolic compounds and also have a high antioxidant capacity compared to dry grains. Its consumption promotes a healthy and diversified diet. The objective of this work was to evaluate the cooking time and chemical and mineral composition of the raw and cooked immature grains of different cowpea genotypes.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectFeijão-verde
dc.subjectComposição centesimal
dc.subjectMinerais
dc.subjectProcessamento térmico
dc.titleChemical and mineral composition of the raw and cooked immature grains of cowpea genotypes.
dc.typeArtigo de periódico
dc.subject.thesagroVigna Unguiculata
riaa.ainfo.id1162652
riaa.ainfo.lastupdate2024-03-07
dc.identifier.doihttp://dx.doi.org/10.1590/1983-21252024v3711727rceng
dc.contributor.institutionFERNANDA DE O. GOMES, UNIVERSIDADE FEDERAL DO PIAUÍ; IZABEL C. V. SILVA, UNIVERSIDADE FEDERAL DO PIAUÍ; LUIS JOSE DUARTE FRANCO, CPAMN; JORGE MINORU HASHIMOTO, CPAMN; KAESEL JACKSON DAMASCENO E SILVA, CPAMN; MAURISRAEL DE MOURA ROCHA, CPAMN.
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