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http://www.alice.cnptia.embrapa.br/alice/handle/doc/1168817Registro completo de metadados
| Campo DC | Valor | Idioma |
|---|---|---|
| dc.contributor.author | LUZ, M. S. | |
| dc.contributor.author | CARVALHO, L. M. da S. | |
| dc.contributor.author | FRANCO, L. J. D. | |
| dc.contributor.author | SILVA, K. J. D. e | |
| dc.contributor.author | ROCHA, M. de M. | |
| dc.date.accessioned | 2024-11-05T13:53:23Z | - |
| dc.date.available | 2024-11-05T13:53:23Z | - |
| dc.date.created | 2024-11-05 | |
| dc.date.issued | 2025 | |
| dc.identifier.citation | Revista Caatinga, Mossoró, v. 38, e12124, 2025. | |
| dc.identifier.uri | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1168817 | - |
| dc.description | The 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.iso | eng | |
| dc.rights | openAccess | |
| dc.subject | Qualidade nutricional | |
| dc.subject | Processamento térmico | |
| dc.subject | Cozimento rápido | |
| dc.title | Cooking quality and protein content of black-grain cowpea genotypes before and after cooking. | |
| dc.type | Artigo de periódico | |
| dc.subject.thesagro | Vigna Unguiculata | |
| riaa.ainfo.id | 1168817 | |
| riaa.ainfo.lastupdate | 2024-11-05 | |
| dc.identifier.doi | http://dx.doi.org/10.1590/1983-21252025v3812124rc | |
| dc.contributor.institution | MARCOS 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. | |
| Aparece nas coleções: | Artigo em periódico indexado (CPAMN)  | |
Arquivos associados a este item:
| Arquivo | Descrição | Tamanho | Formato | |
|---|---|---|---|---|
| CookingQualityProteinBblackGrainCowpeaGenotypesRevCaatinga2024.pdf | 915.6 kB | Adobe PDF |  Visualizar/Abrir |
