Title:	Pasting properties of raw and extruded cowpea cotyledons flours.
Authors:	HASHIMOTO, J. M. SCHMIELE, M. NABESHIMA, E. H.
Affiliation:	JORGE MINORU HASHIMOTO, CPAMN; MARCIO SCHMIELE, UFVJM; ELIZABETH HARUMI NABESHIMA, ITAL.
Date Issued:	2020
Citation:	Brazilian Journal of Food Technology, Campinas, v. 23, e2019303, 2020.
Description:	There is little research on the viscosity profile analysis of cowpea cotyledon flour (CCF). Due to the new ways of using pulses grains in the diet, it is important to evaluate the viscoamylographic behavior of raw and processed CCF.
Thesagro:	Vigna Unguiculata Extrusão Viscosidade
Keywords:	Farinha instantânea Rapid Visco Analyzer Retrogradação
DOI:	https://doi.org/10.1590/1981-6723.30319
Type of Material:	Artigo de periódico
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CPAMN)