Pasting properties of raw and extruded cowpea cotyledons flours.
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
Texto Completo: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1125711 https://doi.org/10.1590/1981-6723.30319 |
Resumo: | There is little research on the viscosity profile analysis of cowpea cotyledon flour (CCF). Due to the new ways of using pulses grains in the diet, it is important to evaluate the viscoamylographic behavior of raw and processed CCF. |
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Pasting properties of raw and extruded cowpea cotyledons flours.Farinha instantâneaRapid Visco AnalyzerRetrogradaçãoVigna UnguiculataExtrusãoViscosidadeThere is little research on the viscosity profile analysis of cowpea cotyledon flour (CCF). Due to the new ways of using pulses grains in the diet, it is important to evaluate the viscoamylographic behavior of raw and processed CCF.JORGE MINORU HASHIMOTO, CPAMN; MARCIO SCHMIELE, UFVJM; ELIZABETH HARUMI NABESHIMA, ITAL.HASHIMOTO, J. M.SCHMIELE, M.NABESHIMA, E. H.2020-10-22T09:12:35Z2020-10-22T09:12:35Z2020-10-212020info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleBrazilian Journal of Food Technology, Campinas, v. 23, e2019303, 2020.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1125711https://doi.org/10.1590/1981-6723.30319enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2020-10-22T09:12:43Zoai:www.alice.cnptia.embrapa.br:doc/1125711Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542020-10-22T09:12:43falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542020-10-22T09:12:43Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Pasting properties of raw and extruded cowpea cotyledons flours. |
title |
Pasting properties of raw and extruded cowpea cotyledons flours. |
spellingShingle |
Pasting properties of raw and extruded cowpea cotyledons flours. HASHIMOTO, J. M. Farinha instantânea Rapid Visco Analyzer Retrogradação Vigna Unguiculata Extrusão Viscosidade |
title_short |
Pasting properties of raw and extruded cowpea cotyledons flours. |
title_full |
Pasting properties of raw and extruded cowpea cotyledons flours. |
title_fullStr |
Pasting properties of raw and extruded cowpea cotyledons flours. |
title_full_unstemmed |
Pasting properties of raw and extruded cowpea cotyledons flours. |
title_sort |
Pasting properties of raw and extruded cowpea cotyledons flours. |
author |
HASHIMOTO, J. M. |
author_facet |
HASHIMOTO, J. M. SCHMIELE, M. NABESHIMA, E. H. |
author_role |
author |
author2 |
SCHMIELE, M. NABESHIMA, E. H. |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
JORGE MINORU HASHIMOTO, CPAMN; MARCIO SCHMIELE, UFVJM; ELIZABETH HARUMI NABESHIMA, ITAL. |
dc.contributor.author.fl_str_mv |
HASHIMOTO, J. M. SCHMIELE, M. NABESHIMA, E. H. |
dc.subject.por.fl_str_mv |
Farinha instantânea Rapid Visco Analyzer Retrogradação Vigna Unguiculata Extrusão Viscosidade |
topic |
Farinha instantânea Rapid Visco Analyzer Retrogradação Vigna Unguiculata Extrusão Viscosidade |
description |
There is little research on the viscosity profile analysis of cowpea cotyledon flour (CCF). Due to the new ways of using pulses grains in the diet, it is important to evaluate the viscoamylographic behavior of raw and processed CCF. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-10-22T09:12:35Z 2020-10-22T09:12:35Z 2020-10-21 2020 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Brazilian Journal of Food Technology, Campinas, v. 23, e2019303, 2020. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1125711 https://doi.org/10.1590/1981-6723.30319 |
identifier_str_mv |
Brazilian Journal of Food Technology, Campinas, v. 23, e2019303, 2020. |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1125711 https://doi.org/10.1590/1981-6723.30319 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
collection |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository.name.fl_str_mv |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
cg-riaa@embrapa.br |
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1794503496541667328 |