Retention of proteins and minerals after cooking in cowpea genotypes
Cowpea is a tolerant crop to water deficit, with moderate protein and mineral contents, as well as fast cooking, which are important requirements for semi-arid regions. This study aimed to evaluate the retention of total proteins and minerals after cooking in cowpea genotypes, in order to select tho...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Goiás
2017-09-01
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| Series: | Pesquisa Agropecuária Tropical |
| Subjects: | |
| Online Access: | https://www.revistas.ufg.br/pat/article/view/47261 |