Please use this identifier to cite or link to this item:
http://www.alice.cnptia.embrapa.br/alice/handle/doc/891320| Title: | Cooking time of cowpea beans (Vigna unguiculata L) before and after soaking. |
| Authors: | JESUS, E. de  CARVALHO, L. M. J. de ROCHA, M. NUTTI, M. R. CARVALHO, J. L. V. de |
| Affiliation: | ELENILDA DE JESUS, UFRJ; LUCIA MARIA JAEGER DE CARVALHO, UFRJ; MAURISRAEL DE MOURA ROCHA, CPAMN; MARILIA REGINI NUTTI, CTAA; JOSE LUIZ VIANA DE CARVALHO, CTAA. |
| Date Issued: | 2011 |
| Citation: | In: INTERNATIONAL CIGR WORKSHOP ON FOOD SAFETY, 1., 2011, Dijon. Advances and trends: book of abstracts. Dijon: AgroSup Dijon, 2011. p. 92. |
| Thesagro: | Feijão de corda Cocção Imersão Vigna Unguiculata |
| NAL Thesaurus: | Cowpeas Cooking Soaking |
| Keywords: | Feijão caupi Tempo de cozimento |
| Type of Material: | Resumo em anais e proceedings |
| Access: | openAccess |
| Appears in Collections: | Resumo em anais de congresso (CTAA) |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 2011008.pdf | 2.42 MB | Adobe PDF |  View/Open |
