Cheese bread enriched with biofortified cowpea and theirsensory, and nutritional characteristics.

Cheese bread enriched with biofortified cowpea and theirsensory, and nutritional characteristics.

Biofortified agricultural products complement existing nutritional interventions. These foods reach populations with limited access to formal health and market systems.

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Bibliographic Details
Main 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.
Other Authors: 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.
Format: Resumo em anais e proceedings biblioteca
Language:Ingles
English
Published: 2023-11-27
Subjects:Fortificação, Vigna Unguiculata, Produto de Panificação,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1158755
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http://www.alice.cnptia.embrapa.br/alice/handle/doc/1158755

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