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

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.