Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/996450
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dc.contributor.authorPEREIRA, E. J.pt_BR
dc.contributor.authorCARVALHO, L. M. J.pt_BR
dc.contributor.authorDELLAMORA-ORTIZ, G. M.pt_BR
dc.contributor.authorCARDOSO, F. S. N.pt_BR
dc.contributor.authorCARVALHO, J. L. V.pt_BR
dc.contributor.authorVIANA, D. S.pt_BR
dc.contributor.authorFREITAS, S. C.pt_BR
dc.contributor.authorROCHA, M. M.pt_BR
dc.contributor.otherELENILDA J. PEREIRA, UFRJ; LUCIA MARIA JAEGER DE CARVALHO, UFRJ; GISELA M. DELLAMORA-ORTIZ, UFRJ; FLÁVIO S. N. CARDOSO, UFRJ; JOSE LUIZ VIANA DE CARVALHO, CTAA; DANIELA S. VIANA, UFRJ; SIDINEA CORDEIRO DE FREITAS, CTAA; MAURISRAEL DE MOURA ROCHA, CPAMN.pt_BR
dc.date.accessioned2014-10-03T11:11:11Zpt_BR
dc.date.available2014-10-03T11:11:11Zpt_BR
dc.date.created2014-10-03pt_BR
dc.date.issued2014pt_BR
dc.identifier.other12312pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/996450pt_BR
dc.descriptionThis study aimed to evaluate the effect of cooking methods by measuring the iron and zinc contents in cowpea cultivars before and after soaking to determine the retention of these minerals.pt_BR
dc.description.uribitstream/item/109486/1/2014-037.pdfpt_BR
dc.languageenpt_BR
dc.language.isoengeng
dc.publisherFood & Nutrition Research, v. 58, 2014.pt_BR
dc.relation.ispartofEmbrapa Agroindústria de Alimentos - Artigo em periódico indexado (ALICE)pt_BR
dc.rightsopenAccesspt_BR
dc.subjectFeijão caupipt_BR
dc.subjectRetenção.pt_BR
dc.titleEffects of cooking methods on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil.pt_BR
dc.typeArtigo em periódico indexado (ALICE)pt_BR
dc.date.updated2016-02-18T11:11:11Zpt_BR
dc.subject.thesagroAnemiapt_BR
dc.subject.thesagroFerropt_BR
dc.subject.thesagroZinco.pt_BR
dc.ainfo.id996450pt_BR
dc.ainfo.lastupdate2016-02-18pt_BR
dc.identifier.doi10.3402/fnr.v58.20694pt_BR
Appears in Collections:Artigo em periódico indexado (CTAA)

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