Chemical, granulometric and technological characteristics of whole flours from commercial cultivars of cowpea.
Chemical, granulometric and technological characteristics of whole flours from commercial cultivars of cowpea.
Author(s): RIOS, M. J. B. L.; SILVA, K. J. D. e; MOREIRA-ARAÚJO, R. S. dos R.; FIGUEIREDO, E. A. T. de; ROCHA, M. de M.; HASHIMOTO, J. M.
Summary: Flour production through milling is an alternative for the cowpea processing, when the aim is to obtain a product with higher added value. The objective of this work was to determine the chemical composition, the granulometry, and evaluate the microbiological characteristics of whole-bean flours from five cowpea cultivars (BRS Cauamé, BRS Guariba, BRS Xiquexique, BRS Novaera and BRS Itaim)...
Publication year: 2018
Types of publication: Journal article
Unit: Embrapa Mid-North
Observation
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