Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Monteiro, Patrícia Lopes"'
Autor:
Monteiro, Patrícia Lopes, Santos, Adiléia Fernandes Barros da Silva, Pires, Caroline Roberta Freitas, Pereira, Andressa Sousa, Kato, Hellen Christina Almeida, Sousa, Diego Neves de, Fogaça, Fabiola Helena dos Santos
Publikováno v:
Research, Society and Development; Vol. 9 No. 8; e336985662
Research, Society and Development; Vol. 9 Núm. 8; e336985662
Research, Society and Development; v. 9 n. 8; e336985662
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 9 Núm. 8; e336985662
Research, Society and Development; v. 9 n. 8; e336985662
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Noodles are high in carbohydrates and low in protein quality and quantity. However, it is one of the most consumed foods by the population. In view of this situation, this work aims to prepare to evaluate fresh noodle-type pasta enriched with differe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::45ff95e5c61c92010e80b10c43681d69
https://rsdjournal.org/index.php/rsd/article/view/5662
https://rsdjournal.org/index.php/rsd/article/view/5662
Autor:
Quinaud, Bárbara Emannuele Ribeiro, Monteiro, Patrícia Lopes, Pires, Caroline Roberta Freitas, Santos, Viviane Ferreira dos, Kato, Hellen Christina Almeida, Sousa, Diego Neves de
Publikováno v:
Research, Society and Development; Vol. 9 No. 7; e718974724
Research, Society and Development; Vol. 9 Núm. 7; e718974724
Research, Society and Development; v. 9 n. 7; e718974724
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 9 Núm. 7; e718974724
Research, Society and Development; v. 9 n. 7; e718974724
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Pasta is a food that stands out for its rich carbohydrates, besides being rich in starch and low in fat content, being highly valued its enrichment by proteins and vitamins and minerals, to improve the diet of those who consume it, but it has a low c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::3bbe668b0c1e831c07a68135e62691de
https://rsdjournal.org/index.php/rsd/article/view/4724
https://rsdjournal.org/index.php/rsd/article/view/4724