Chemical characterization of green grain before and after thermal processing in biofortified cowpea cultivars

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Date Issued

2017

Date Online

Language

en; pt
Type
Journal Article

Review Status

Peer Review

Access Rights

Limited Access Limited Access

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Other
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Citation

Melo, Natália Quaresma Costa; Moreira-Araújo, Regilda Saraiva dos Reis; Araújo, Marcos Antônio da Mota; and Rocha, Maurisrael de Moura. 2017. Chemical characterization of green grain before and after thermal processing in biofortified cowpea cultivars. Revista Ciência Agronômica 48(5): 811-816. https://doi.org/10.5935/1806-6690.20170095

Permanent link to cite or share this item

https://hdl.handle.net/10568/171067

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DOI

https://doi.org/10.5935/1806-6690.20170095

Abstract/Description

AGROVOC Keywords
vigna unguiculata; cooking; nutritive value
Investors/sponsors
Coordination for the Improvement of Higher Education Personnel; BioFORT Network; National Council of Scientific and Technological Development; CGIAR Trust Fund

Collections

CRP A4NH outputs