Influence of thermal processing: Protein content in the grains of cowpea strains [Vigna unguiculata(L.)Walp] commercial subclass fradinho - Softcover

Lucas, Francisca Clecia Viana; Pozzobon De Al. Lima, Eliza Dorotea; Da Silva, Josélia Joana

 
9786206830511: Influence of thermal processing: Protein content in the grains of cowpea strains [Vigna unguiculata(L.)Walp] commercial subclass fradinho
Softcover
ISBN 10: 6206830519 ISBN 13: 9786206830511
Verlag: Our Knowledge Publishing, 2025

Inhaltsangabe

Producing this work was a great challenge, accepted on the basis of an understanding of the great academic responsibility towards the science of food technology and nutrition. We are aware that we are contributing to the dissemination of this product, the bean, which is one of the most important foods on the Brazilian table. The culture, forms and varied preparations in the most varied regions of Brazil.

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Über die Autorin bzw. den Autor

Francisca Clecia Viana Lucas is a nutritionist. In Brazil, she studied nutrition at the Faculty of Medical Sciences of Paraíba and has taken numerous courses in the area of food. She has a postgraduate degree in haute cuisine from FPB, in Paraíba, and is a technologist in water resources.

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Verlag
Our Knowledge Publishing
Erscheinungsdatum
2025
Sprache
Englisch
ISBN 10 
6206830519
ISBN 13 
9786206830511
Einband
Taschenbuch
Anzahl der Seiten
52
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
SIA OmniScriptum Publishing
customerservice@vdm-vsg.de

Brivibas gatve 197
Riga
1039
Lettland