Pasting properties of raw and extruded cowpea cotyledons flours.

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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Bibliographic Details
Main Authors: HASHIMOTO, J. M., SCHMIELE, M., NABESHIMA, E. H.
Other Authors: JORGE MINORU HASHIMOTO, CPAMN; MARCIO SCHMIELE, UFVJM; ELIZABETH HARUMI NABESHIMA, ITAL.
Format: Artigo de periódico biblioteca
Language:Ingles
English
Published: 2020-10-21
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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id dig-alice-doc-1125711
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spelling dig-alice-doc-11257112020-10-22T09:12:43Z Pasting properties of raw and extruded cowpea cotyledons flours. HASHIMOTO, J. M. SCHMIELE, M. NABESHIMA, E. H. JORGE MINORU HASHIMOTO, CPAMN; MARCIO SCHMIELE, UFVJM; ELIZABETH HARUMI NABESHIMA, ITAL. Farinha instantânea Rapid Visco Analyzer Retrogradação Vigna Unguiculata Extrusão Viscosidade 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. 2020-10-22T09:12:35Z 2020-10-22T09:12:35Z 2020-10-21 2020 Artigo de periódico 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 Ingles en openAccess
institution EMBRAPA
collection DSpace
country Brasil
countrycode BR
component Bibliográfico
access En linea
databasecode dig-alice
tag biblioteca
region America del Sur
libraryname Sistema de bibliotecas de EMBRAPA
language Ingles
English
topic Farinha instantânea
Rapid Visco Analyzer
Retrogradação
Vigna Unguiculata
Extrusão
Viscosidade
Farinha instantânea
Rapid Visco Analyzer
Retrogradação
Vigna Unguiculata
Extrusão
Viscosidade
spellingShingle Farinha instantânea
Rapid Visco Analyzer
Retrogradação
Vigna Unguiculata
Extrusão
Viscosidade
Farinha instantânea
Rapid Visco Analyzer
Retrogradação
Vigna Unguiculata
Extrusão
Viscosidade
HASHIMOTO, J. M.
SCHMIELE, M.
NABESHIMA, E. H.
Pasting properties of raw and extruded cowpea cotyledons flours.
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.
author2 JORGE MINORU HASHIMOTO, CPAMN; MARCIO SCHMIELE, UFVJM; ELIZABETH HARUMI NABESHIMA, ITAL.
author_facet JORGE MINORU HASHIMOTO, CPAMN; MARCIO SCHMIELE, UFVJM; ELIZABETH HARUMI NABESHIMA, ITAL.
HASHIMOTO, J. M.
SCHMIELE, M.
NABESHIMA, E. H.
format Artigo de periódico
topic_facet Farinha instantânea
Rapid Visco Analyzer
Retrogradação
Vigna Unguiculata
Extrusão
Viscosidade
author HASHIMOTO, J. M.
SCHMIELE, M.
NABESHIMA, E. H.
author_sort HASHIMOTO, J. M.
title Pasting properties of raw and extruded cowpea cotyledons flours.
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.
publishDate 2020-10-21
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1125711
https://doi.org/10.1590/1981-6723.30319
work_keys_str_mv AT hashimotojm pastingpropertiesofrawandextrudedcowpeacotyledonsflours
AT schmielem pastingpropertiesofrawandextrudedcowpeacotyledonsflours
AT nabeshimaeh pastingpropertiesofrawandextrudedcowpeacotyledonsflours
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