Potential of black and carioca beans to the canning and effects on their technological quality.

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dc.contributorSILVIA RENATA MACHADO COELHO; PRISCILA ZACZUK BASSINELLO, CNPAF; TABATA ZINGANO BISCHOFF; NAIMARA VIEIRA DO PRADO.
dc.creatorSCHOENINGER, V.
dc.creatorCOELHO, S. R. M.
dc.creatorSILOCHI, R. M. H. Q.
dc.creatorBASSINELLO, P. Z.
dc.creatorBISCHOFF, T. Z.
dc.creatorPRADO, N. V. do
dc.date2017-12-04T23:36:11Z
dc.date2017-12-04T23:36:11Z
dc.date2017-12-04
dc.date2017
dc.date2017-12-04T23:36:11Z
dc.date.accessioned2026-07-01T00:03:46Z
dc.descriptionA current alternative for meeting the modern consumer's food demands is the industrial processing of beans.
dc.descriptionSLACA. Ref. 71330
dc.identifierIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS , 12., 2017, Campinas. Ciência de alimentos e seu impacto no mundo em transformação. Campinas: UNICAMP, 2017.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1081423
dc.identifier.urihttp://hdl.handle.net/123456789/396541
dc.languagepor
dc.rightsopenAccess
dc.subjectFeijão
dc.subjectTecnologia de alimento
dc.subjectEnlatado
dc.subjectCanning
dc.titlePotential of black and carioca beans to the canning and effects on their technological quality.
dc.typeResumo em anais e proceedings

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