Influence of thermal processing: Protein content in the grains of cowpea strains [Vigna unguiculata(L.)Walp] commercial subclass fradinho - Couverture souple

Lucas, Francisca Clecia Viana ; Pozzobon De Al. Lima, Eliza Dorotea ; Da Silva, Jos�lia Joana

9786206830511: Influence of thermal processing: Protein content in the grains of cowpea strains [Vigna unguiculata(L.)Walp] commercial subclass fradinho

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ISBN 10 : 6206830519 ISBN 13 : 9786206830511

Editeur : Our Knowledge Publishing, 2025

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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.

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�diteur: Our Knowledge Publishing
Date d'�dition: 2025
Langue: anglais
ISBN 10: 6206830519
ISBN 13: 9786206830511
Reliure: Broch�
Nombre de pages: 52
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Influence of thermal processing

Lucas, Francisca Clecia Viana; Pozzobon De Al. Lima, Eliza Dorotea; Da Silva, Jos�lia Joana

Edit� par Our Knowledge Publishing, 2025

ISBN 10 : 6206830519 ISBN 13 : 9786206830511

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Influence of thermal processing

Lucas, Francisca Clecia Viana; Pozzobon De Al. Lima, Eliza Dorotea; Da Silva, Jos�lia Joana

Edit� par Our Knowledge Publishing, 2025

ISBN 10 : 6206830519 ISBN 13 : 9786206830511

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Influence of thermal processing

Francisca Clecia Viana Lucas

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ISBN 10 : 6206830519 ISBN 13 : 9786206830511

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

Lucas, Francisca Clecia Viana; Pozzobon De Al. Lima, Eliza Dorotea; Da Silva, Jos�lia Joana

Edit� par Our Knowledge Publishing, 2025

ISBN 10 : 6206830519 ISBN 13 : 9786206830511

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

Lucas, Francisca Clecia Viana; Pozzobon De Al. Lima, Eliza Dorotea; Da Silva, Jos�lia Joana

Edit� par Our Knowledge Publishing, 2025

ISBN 10 : 6206830519 ISBN 13 : 9786206830511

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

Lucas, Francisca Clecia Viana; Pozzobon De Al. Lima, Eliza Dorotea; Da Silva, Jos�lia Joana

Edit� par Our Knowledge Publishing, 2025

ISBN 10 : 6206830519 ISBN 13 : 9786206830511

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Influence of thermal processing (Paperback)

Francisca Clecia Viana Lucas

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ISBN 10 : 6206830519 ISBN 13 : 9786206830511

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Paperback. Etat : new. Paperback. 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. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. N� de r�f. du vendeur 9786206830511

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Influence of thermal processing

Francisca Clecia Viana Lucas

Edit� par Our Knowledge Publishing Mai 2025, 2025

ISBN 10 : 6206830519 ISBN 13 : 9786206830511

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Taschenbuch. Etat : Neu. Neuware -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.VDM Verlag, Dudweiler Landstra�e 99, 66123 Saarbr�cken 52 pp. Englisch. N� de r�f. du vendeur 9786206830511

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

Francisca Clecia Viana Lucas

Edit� par Our Knowledge Publishing, 2025

ISBN 10 : 6206830519 ISBN 13 : 9786206830511

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Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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. N� de r�f. du vendeur 9786206830511

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