Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Renata Siqueira, Fonseca"'
Autor:
Renata Siqueira Fonseca, Victor Rogério Del Santo, Gilberto Batista de Souza, Cíntia Alessandra Matiucci Pereira
Publikováno v:
Archivos Latinoamericanos de Nutrición, Vol 61, Iss 2, Pp 216-223 (2011)
As barras de cereais são produtos multicomponentes constituído de cereais, frutas secas e xarope ligante, podendo-se adicionar as partes consumíveis de frutas e vegetais que usualmente não são aproveitadas e que possuem um alto valor nutritivo,
Externí odkaz:
https://doaj.org/article/d85c5d219ad64cb98b9f08a79d77447e
Publikováno v:
Repositório Institucional da UFSCAR
Universidade Federal de São Carlos (UFSCAR)
instacron:UFSCAR
Universidade Federal de São Carlos (UFSCAR)
instacron:UFSCAR
Não recebi financiamento Cross-sectional descriptive study with quantitative approach with the goal of evaluating (in) food and nutrition security of users of two popular restaurants in the city of São Carlos/SP. The data collection occurred in a r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::dc904d142b2106bc2b661ee7b81ebdda
https://repositorio.ufscar.br/handle/ufscar/13065.
https://repositorio.ufscar.br/handle/ufscar/13065.
Autor:
Renata Siqueira Fonseca, Victor Rogério Del Santo, Gilberto Batista de Souza, Cíntia Alessandra Matiucci Pereira
Publikováno v:
Archivos Latinoamericanos de Nutrición, Vol 61, Iss 2, Pp 216-223
The cereal bars are multi-component products consisting of cereals, dried fruit and syrup binder and may be added to the consumable parts of fruits and vegetables which usually are not exploited and have high nutritional value, thereby reducing food
Externí odkaz:
https://doaj.org/article/792bea92a84d4bc497045131d676418c
Autor:
Renata Siqueira, Fonseca, Victor Rogério, Del Santo, Gilberto Batista de, Souza, Cíntia Alessandra Matiucci, Pereira
Publikováno v:
Archivos latinoamericanos de nutricion. 61(2)
The cereal bars are multi-component products consisting of cereals, dried fruit and syrup binder and may be added to the consumable parts of fruits and vegetables which usually are not exploited and have high nutritional value, thereby reducing food
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::5d377d5ebd4abef31ec6f11540017038
https://pubmed.ncbi.nlm.nih.gov/22308949
https://pubmed.ncbi.nlm.nih.gov/22308949