01341naa a2200277 a 450000100080000000500110000800800410001902400490006010000200010924501140012926000090024352005070025265000150075965000170077465000220079165300110081365300140082465300290083870000220086770000210088970000260091070000220093670000200095870000200097877300650099821541812023-06-14       2023    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1590/1981-6723.052222DOI1 aSILVA, I. C. V.  aEffect of different processing conditions to obtain expanded extruded based on cowpea.h[electronic resource]  c2023  aCowpea is grown mainly in regions with a hot semi-arid climate, where other pulses do not develop satisfactorily. It is the 4th most produced pulse in the world, thus supplying the domestic and export markets. Following the trends of the food products market, a study was carried out to identify the best condition of the extrusion process, to transform these nutritious grains into quality expanded products and ready for consumption. The grains were decorticated and transformed into cotyledon flour.  aAbsorção  aSolubilidade  aVigna Unguiculata  aDureza  aExpansão  aExtrusão termoplástica1 aSILVA, K. J. D. e1 aHASHIMOTO, J. M.1 aCARVALHO, C. W. P. de1 aASCHERI, J. L. R.1 aGALDEANO, M. C.1 aROCHA, M. de M.  tBrazilian Journal of Food Technologygv. 26, e2022052, 2023.