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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...

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Autores principales: Fabiano, Giovanna, Moraes, Adriane de, Bueno, Rosana, Bezerra, Rosângela, Cunha, Diogo da
Formato: Online
Lenguaje:portugués
Publicado: Universidade Estadual de Campinas 2019
Materias:
School feeding
Functional foods
Sensorial analysis
Acceso en línea:https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/1852
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