Title:	Cheese bread enriched with biofortified cowpea and theirsensory, and nutritional characteristics.
Authors:	CAVALCANTE, R. B. M. MORGANO, M. A. GLÓRIA, M. B. A. ROCHA, M. de M. ARAÚJO, M. A. M. MOREIRA-ARAÚJO, R. S. R.
Affiliation:	RODRIGO BARBOSA M. CAVALCANTE, POSTGRADUATE PROGRAM IN FOOD AND NUTRITION, PIAUI; MARCELO ANTÔNIO MORGANO, FOOD TECHNOLOGY INSTITUTE, SÃO PAULO; MARIA BEATRIZ ABREU GLÓRIA, FEDERAL UNIVERSITY OF MINAS GERAIS; MAURISRAEL DE MOURA ROCHA, CPAMN; MUNICIPAL HEALTH FOUNDATION, PAUI; REGILDA SARAIVA REIS MOREIRA-ARAÚJO, FEDERAL UNIVERSITY OF PIAUÍ.
Date Issued:	2019
Citation:	In: SIMPÓSIO LATINO AMERICANO DE CIêNCIA DE ALIMENTOS, 13., 2019, Campinas. Anais eletrônicos...Campinas, Galoá, 2019.
Description:	Biofortified agricultural products complement existing nutritional interventions. These foods reach populations with limited access to formal health and market systems.
Thesagro:	Vigna Unguiculata Produto de Panificação
Keywords:	Fortificação
Type of Material:	Resumo em anais e proceedings
Access:	openAccess
Appears in Collections:	Resumo em anais de congresso (CPAMN)