Pasting properties of raw and extruded cowpea cotyledons flours.

Detalhes bibliográficos
Autor(a) principal: HASHIMOTO, J. M.
Data de Publicação: 2020
Outros Autores: SCHMIELE, M., NABESHIMA, E. H.
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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spelling 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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