Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/996450
Research center of Embrapa/Collection: Embrapa Agroindústria de Alimentos - Artigo em periódico indexado (ALICE)
Date Issued: 2014
Type of Material: Artigo em periódico indexado (ALICE)
Authors: PEREIRA, E. J.
CARVALHO, L. M. J.
DELLAMORA-ORTIZ, G. M.
CARDOSO, F. S. N.
CARVALHO, J. L. V.
VIANA, D. S.
FREITAS, S. C.
ROCHA, M. M.
Additional Information: ELENILDA 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.
Title: Effects of cooking methods on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil.
Publisher: Food & Nutrition Research, v. 58, 2014.
Language: en
Keywords: Feijão caupi
Retenção.
Description: This 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.
Thesagro: Anemia
Ferro
Zinco.
Data Created: 2014-10-03
Appears in Collections:Artigo em periódico indexado (CTAA)

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