Francisca Clecia Viana Lucas, Eliza Dorotea Pozzobon de Al. Lima, Josélia Joana da Silva

Broschiertes Buch

Influence of thermal processing

Protein content in the grains of cowpea strains [Vigna unguiculata(L.)Walp] commercial subclass fradinho

Beschreibung

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.

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.

Produktdetails

• Verlag: Our Knowledge Publishing
• Seitenzahl: 52
• Erscheinungstermin: 8. Mai 2025
• Englisch
• Abmessung: 220mm x 150mm x 4mm
• Gewicht: 96g
• ISBN-13: 9786206830511
• ISBN-10: 6206830519
• Artikelnr.: 74147890