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.
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2020 |
| País: | Brasil |
| Institución: | Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
| Repositorio: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
| Idioma: | inglés |
| OAI Identifier: | oai:www.alice.cnptia.embrapa.br:doc/1125711 |
| Acceso en línea: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1125711 https://doi.org/10.1590/1981-6723.30319 |
| Access Level: | acceso abierto |
| Palabra clave: | Farinha instantânea Rapid Visco Analyzer Retrogradação Vigna Unguiculata Extrusão Viscosidade |
| Sumario: | 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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