01262naa a2200229 a 450000100080000000500110000800800410001910000220006024001270008224501380020926000090034752004010035665000260075765000220078365300290080570000220083470000340085670000280089070000200091870000210093877300730095920843222022-05-16       2018    bl uuuu     u00u1 u    #d1 aRIOS, M. J. B. L.  aCaracterização química, granulométrica e tecnológica de farinhas integrais de cultivares comerciais de feijão-caupi.  aChemical, granulometric and technological characteristics of whole flours from commercial cultivars of cowpea.h[electronic resource]  c2018  aFlour 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 from five cowpea cultivars (BRS Cauamé, BRS Guariba, BRS Xiquexique, BRS Novaera and BRS Itaim)...  aComposição Química  aVigna Unguiculata  aFarinha de feijão-caupi1 aSILVA, K. J. D. e1 aMOREIRA-ARAÚJO, R. S. dos R.1 aFIGUEIREDO, E. A. T. de1 aROCHA, M. de M.1 aHASHIMOTO, J. M.  tRevista Caatinga, Mossorógv. 31, n. 1, p. 217-224, jan./mar. 2018.