Title:	Proximate composition of cultivars of cowpea (Vigna unguiculata L. Walp) under different cooking methods.
Authors:	PEREIRA, E. de J. CARVALHO, L. M. J. de VIANA, D. S. CRUZ, G. S. CARVALHO, J. L. V. de NUTTI, M. R. ROCHA, M. M.
Affiliation:	ELENILDA DE JESUS PEREIRA, UFRJ; LUCIANA MARIA JAEGER DE CARVALHO, UFRJ; DANIELA SOARES VIANA, UFRJ; GUILHERME SILVA CRUZ, UFRJ; JOSE LUIZ VIANA DE CARVALHO, CTAA; MARILIA REGINI NUTTI, CTAA; MAURISRAEL DE MOURA ROCHA, CPAMN.
Date Issued:	2012
Citation:	In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: IUFoST: ALACCTA, 2012. 1 CD-ROM.
Thesagro:	Composição Química
Keywords:	Feijão caupi
Type of Material:	Resumo em anais e proceedings
Access:	openAccess
Appears in Collections:	Resumo em anais de congresso (CTAA)