CHEMICAL, GRANULOMETRIC AND TECHNOLOGICAL CHARACTERISTICS OF WHOLE FLOURS FROM COMMERCIAL CULTIVARS OF COWPEA
Flour production through milling is an alternative for the cowpea processing, when the aim is to obtain a product with higher added value. The objective of this work was to determine the chemical composition, the granulometry, and evaluate the microbiological characteristics of whole-bean flours fro...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal Rural do Semi-Árido
2018-01-01
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| Series: | Revista Caatinga |
| Online Access: | http://www.redalyc.org/articulo.oa?id=237158225025 |