School of Chemical Engineering, University of Birmingham, Birmingham B15 2TT, U.K.

Based on the results, the main conclusions obtained were: the reactivity of WCB was enhanced with the reduction of particle diameter up to a specific limit, stabilizing when D 90% was greater than or ...

The consumption of cowpea in the population's diet is an option to complement the intake of various nutrients, mainly proteins, and its black grain has great potential in the preparation of feijoada, ...