Efeito da cocção na composição centesimal de grãos de feijão-caupi das cultivares BRS Marataoã, BR 17-Gurguéia e BRS Itaim.

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Author(s): CAVALCANTE, R. B. M.; ROCHA, M. de M.; SILVA, K. J. D. e; ARAÚJO, M. A. da M.; MOREIRA-ARAÚJO, R. S. dos R.

Publication year: 2016

Types of publication: Abstract in annals or event proceedings

Unit: Embrapa Mid-North

Keywords: Composição Química, Processamento térmico, Vigna Unguiculata

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