Influence of thermal processing: Protein content in the grains of cowpea strains [Vigna unguiculata(L.)Walp] commercial subclass fradinho

Lucas, Francisca Clecia Viana; Pozzobon De Al. Lima, Eliza Dorotea; Da Silva, Josélia Joana

ISBN 10: 6206830519 / ISBN 13: 9786206830511

Published by Our Knowledge Publishing, 2025

About this Item

Seller Inventory # I-9786206830511

Bibliographic Details

• Title: Influence of thermal processing: Protein content in the grains of cowpea strains [Vigna unguiculata(L.)Walp] commercial subclass fradinho
• Publisher: Our Knowledge Publishing
• Publication Date: 2025
• Language: English
• ISBN 10: 6206830519
• ISBN 13: 9786206830511
• Binding: Soft cover
• Condition: New

About this title

Synopsis

Producing this work was a great challenge, accepted on the basis of an understanding of the great academic responsibility towards the science of food technology and nutrition. We are aware that we are contributing to the dissemination of this product, the bean, which is one of the most important foods on the Brazilian table. The culture, forms and varied preparations in the most varied regions of Brazil.