Chemical characterization of green grain before and after thermal processing in biofortified cowpea cultivars
| Autores principales: | , , , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés Portugués |
| Publicado: |
Centro de Ciências Agrárias - Universidade Federal do Ceará
2017
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/171067 |
Ejemplares similares: Chemical characterization of green grain before and after thermal processing in biofortified cowpea cultivars
- Proximate composition, minerals, tannins, phytates and cooking quality of commercial cowpea cultivars
- Selection of superior cowpea lines for multi-traits and adaptabilities to the Piauí semi-arid using genotype by yield*trait biplot analysis
- Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed in Brazil
- Evaluation of adaptability and stability for iron, zinc and protein content in cowpea genotypes using GGE biplot approach
- Adaptability and stability of the zinc density in cowpea genotypes through GGE-Biplot method
- Collecting in Swaziland and Zimbabwe