Pasting properties of raw and extruded cowpea cotyledons flours.
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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| Main Authors: | , , |
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| Other Authors: | |
| Format: | Artigo de periódico biblioteca |
| Language: | Ingles English |
| Published: |
2020-10-21
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| Subjects: | Farinha instantânea, Rapid Visco Analyzer, Retrogradação, Vigna Unguiculata, Extrusão, Viscosidade, |
| Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1125711 https://doi.org/10.1590/1981-6723.30319 |
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