**Author details**

Joyce Aparecida Tavares de Miranda1 , Lucia Maria Jaeger de Carvalho1 \*, Izabela Miranda de Castro2 , José Luiz Viana de Carvalho2 , André Luiz de Alcântara Guimarães1 and Ana Cláudia de Macêdo Vieira1

1 Department of Natural Products and Food, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil

2 Center for Technology and Food Analysis (CTAA), Laboratory of Residues and Contaminants, Brazilian Agricultural Research Corporation (EMBRAPA), Rio de Janeiro, Brazil

\*Address all correspondence to: luciajaeger@gmail.com

© 2019 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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*Starch Granules from Cowpea, Black, and Carioca Beans in Raw and Cooked Forms*

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