Sensorial analysis of functional preparations developed for 9 to 15 years old students from Campinas/SP
The objective of this work was to evaluate the acceptance of functional food preparations developed for school-age children, confirming the possibility to insert them in school menus and contribute to the "Programa Nacional de Alimentação Escolar" (PNAE). The preparations were elaborated i...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Online |
| Language: | Portuguese |
| Published: |
Universidade Estadual de Campinas
2019
|
| Subjects: | |
| Online Access: | https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/1852 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
