Cooking time of cowpea beans (Vigna unguiculata L) before and after soaking.

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dc.contributorELENILDA DE JESUS, UFRJ; LUCIA MARIA JAEGER DE CARVALHO, UFRJ; MAURISRAEL DE MOURA ROCHA, CPAMN; MARILIA REGINI NUTTI, CTAA; JOSE LUIZ VIANA DE CARVALHO, CTAA.
dc.creatorJESUS, E. de
dc.creatorCARVALHO, L. M. J. de
dc.creatorROCHA, M.
dc.creatorNUTTI, M. R.
dc.creatorCARVALHO, J. L. V. de
dc.date2011-06-14T11:11:11Z
dc.date2011-06-14T11:11:11Z
dc.date2011-06-14
dc.date2011
dc.date2011-06-14T11:11:11Z
dc.date.accessioned2026-06-30T23:07:35Z
dc.identifierIn: INTERNATIONAL CIGR WORKSHOP ON FOOD SAFETY, 1., 2011, Dijon. Advances and trends: book of abstracts. Dijon: AgroSup Dijon, 2011. p. 92.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/891320
dc.identifier.urihttp://hdl.handle.net/123456789/374542
dc.languageeng
dc.rightsopenAccess
dc.subjectFeijão caupi
dc.subjectTempo de cozimento
dc.subjectFeijão de corda
dc.subjectCocção
dc.subjectImersão
dc.subjectVigna Unguiculata
dc.subjectCowpeas
dc.subjectCooking
dc.subjectSoaking
dc.titleCooking time of cowpea beans (Vigna unguiculata L) before and after soaking.
dc.typeResumo em anais e proceedings

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