Feeding and Nutrition for People with Dementia in Gerontological Services: A Focus Group Study

Autor: Moreno-Fergusson ME, Caez-Ramírez GR, Sotelo-Diaz LI, Sarmiento-González P, Sánchez-Herrera B

Publikováno v: Journal of Multidisciplinary Healthcare, Vol Volume 17, Pp 3957-3970 (2024)

María Elisa Moreno-Fergusson,1,* Gabriela R Caez-Ramírez,2,* Luz Indira Sotelo-Diaz,3,* Paola Sarmiento-González,1,* Beatriz Sánchez-Herrera1,* 1Nursing and Rehabilitation School, Universidad de La Sabana, Chía, Cundinamarca,

Externí odkaz: https://doaj.org/article/05abaaf7be2f459d8b69f286c293f3da

Techno-Functional Properties of Corn Flour with Cowpea ( Vigna unguilata ) Powders Obtained by Extrusion.

Autor: Sotelo-Díaz LI; Food Investigation, Process Management and Service Group, Food Science and Culture Department, Universidad de La Sabana, Campus del Puente del Común Km. 7, Autopista Norte de Bogotá, Chía 250001, Colombia., Igual M; Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain., Martínez-Monzó J; Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain., García-Segovia P; Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2023 Jan 08; Vol. 12 (2). Date of Electronic Publication: 2023 Jan 08.