Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1168817
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dc.contributor.authorLUZ, M. S.
dc.contributor.authorCARVALHO, L. M. da S.
dc.contributor.authorFRANCO, L. J. D.
dc.contributor.authorSILVA, K. J. D. e
dc.contributor.authorROCHA, M. de M.
dc.date.accessioned2024-11-05T13:53:23Z-
dc.date.available2024-11-05T13:53:23Z-
dc.date.created2024-11-05
dc.date.issued2025
dc.identifier.citationRevista Caatinga, Mossoró, v. 38, e12124, 2025.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1168817-
dc.descriptionThe consumption of cowpea in the population's diet is an option to complement the intake of various nutrients, mainly proteins, and its black grain has great potential in the preparation of feijoada, as a more economical alternative to common bean for the Northeastern consumer. The objective of this work was to evaluate the cooking quality and protein content in black class cowpea genotypes, before and after cooking.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectQualidade nutricional
dc.subjectProcessamento térmico
dc.subjectCozimento rápido
dc.titleCooking quality and protein content of black-grain cowpea genotypes before and after cooking.
dc.typeArtigo de periódico
dc.subject.thesagroVigna Unguiculata
riaa.ainfo.id1168817
riaa.ainfo.lastupdate2024-11-05
dc.identifier.doihttp://dx.doi.org/10.1590/1983-21252025v3812124rc
dc.contributor.institutionMARCOS S. LUZ, UNIVERSIDADE FEDERAL DO PIAUÍ; LISANDRA M. DA S. CARVALHO, UNIVERSIDADE FEDERAL DO PIAUÍ; LUIS JOSE DUARTE FRANCO, CPAMN; KAESEL JACKSON DAMASCENO E SILVA, CPAMN; MAURISRAEL DE MOURA ROCHA, CPAMN.
Appears in Collections:Artigo em periódico indexado (CPAMN)

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