Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1158755
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dc.contributor.authorCAVALCANTE, R. B. M.
dc.contributor.authorMORGANO, M. A.
dc.contributor.authorGLÓRIA, M. B. A.
dc.contributor.authorROCHA, M. de M.
dc.contributor.authorARAÚJO, M. A. M.
dc.contributor.authorMOREIRA-ARAÚJO, R. S. R.
dc.date.accessioned2023-11-27T20:32:33Z-
dc.date.available2023-11-27T20:32:33Z-
dc.date.created2023-11-27
dc.date.issued2019
dc.identifier.citationIn: SIMPÓSIO LATINO AMERICANO DE CIêNCIA DE ALIMENTOS, 13., 2019, Campinas. Anais eletrônicos...Campinas, Galoá, 2019.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1158755-
dc.descriptionBiofortified agricultural products complement existing nutritional interventions. These foods reach populations with limited access to formal health and market systems.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectFortificação
dc.titleCheese bread enriched with biofortified cowpea and theirsensory, and nutritional characteristics.
dc.typeResumo em anais e proceedings
dc.subject.thesagroVigna Unguiculata
dc.subject.thesagroProduto de Panificação
riaa.ainfo.id1158755
riaa.ainfo.lastupdate2023-11-27
dc.contributor.institutionRODRIGO 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.
Appears in Collections:Resumo em anais de congresso (CPAMN)

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