Cooking time before and after soaking and iron and zinc contents in cowpea (Vigna unguiculata L. Walp.) cultivar BRS Aracê.
Cooking time before and after soaking and iron and zinc contents in cowpea (Vigna unguiculata L. Walp.) cultivar BRS Aracê.
Author(s): CARVALHO, L. M. J. de; PEREIRA, E. J.; FREITAS, S. C. de; VIANA, D. S.; NUTTI, M. R.; ROCHA, M. M.; SILVA, K. J. D. e; CARVALHO, J. L. V. de
Publication year: 2011
Types of publication: Offprints
Unit: Embrapa Food Technology
Keywords: Caupi, Ferro, Tempo de cozimento, Variedade, Zinco
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