Cooking time before and after soaking and iron and zinc contents in cowpea (Vigna unguiculata l. Walp.) cultivar BRS Aracê.

Cooking time before and after soaking and iron and zinc contents in cowpea (Vigna unguiculata l. Walp.) cultivar BRS Aracê.

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Bibliographic Details
Main Authors: CARVALHO, L. M. J., PEREIRA, E. J., FREITAS, S. C., VIANA, D. S., NUTTI, M. R., ROCHA, M. de M., SILVA, K. J. D. e, CARVALHO, J. L. V. de
Other Authors: LUCIA MARIA JAEGER CARVALHO, RIO DE JANEIRO FEDERAL UNIVERSITY; ELEN JESUS PEREIRA, RIO DE JANEIRO FEDERAL UNIVERSITY; SIDINEA CORDEIRO FREITAS, RIO DE JANEIRO FEDERAL UNIVERSITY; DANIELA SOARES VIANA, RIO DE JANEIRO FEDERAL UNIVERSITY; MARILIA REGINI NUTTI, CTAA; MAURISRAEL DE MOURA ROCHA, CPAMN; KAESEL JACKSON DAMASCENO E SILVA, CPAMN; JOSE LUIZ VIANA DE CARVALHO, CTAA.
Format: Resumo em anais e proceedings biblioteca
Language:Ingles
English
Published: 2011-11-29
Subjects:Caupi, Variedade,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/907660
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http://www.alice.cnptia.embrapa.br/alice/handle/doc/907660

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