Title:	Cooking time before and after soaking and iron and zinc contents in cowpea (Vigna unguiculata l. Walp.) cultivar BRS Aracê.
Authors:	CARVALHO, L. M. J. PEREIRA, E. J. FREITAS, S. C. VIANA, D. S. NUTTI, M. R. ROCHA, M. de M. SILVA, K. J. D. e CARVALHO, J. L. V. de
Affiliation:	LUCIA MARIA JAEGER CARVALHO, RIO DE JANEIRO FEDERAL UNIVERSITY; ELEN JESUS PEREIRA, RIO DE JANEIRO FEDERAL UNIVERSITY; SIDINEA CORDEIRO FREITAS, RIO DE JANEIRO FEDERAL UNIVERSITY; DANIELA SOARES VIANA, RIO DE JANEIRO FEDERAL UNIVERSITY; MARILIA REGINI NUTTI, CTAA; MAURISRAEL DE MOURA ROCHA, CPAMN; KAESEL JACKSON DAMASCENO E SILVA, CPAMN; JOSE LUIZ VIANA DE CARVALHO, CTAA.
Date Issued:	2011
Citation:	In: INTERNATIONAL ISEKI FOOD CONFERENCE, 2., 2011, Milan. Abtracts... Milan: ISEKI Food Association, 2011.
Thesagro:	Variedade
Keywords:	Caupi
Type of Material:	Resumo em anais e proceedings
Access:	openAccess
Appears in Collections:	Resumo em anais de congresso (CPAMN)