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ELABORAÇÃO DA BARRA DE CEREAL PARA AUXÍLIO NO TRATAMENTO DO DIABETES MELLITUS TIPO 2 EM ADULTOS.
- Source :
- Revista Foco (Interdisciplinary Studies Journal); 2024, Vol. 17 Issue 6, p1-20, 20p
- Publication Year :
- 2024
-
Abstract
- <i>Copyright of Revista Foco (Interdisciplinary Studies Journal) is the property of Revista Foco and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
- Subjects :
- BARS (Desserts)
TYPE 2 diabetes
FUNCTIONAL foods
COCONUT oil
YEAST fungi
COLIFORMS
Subjects
Details
- Language :
- Portuguese
- ISSN :
- 1981223X
- Volume :
- 17
- Issue :
- 6
- Database :
- Complementary Index
- Journal :
- Revista Foco (Interdisciplinary Studies Journal)
- Publication Type :
- Academic Journal
- Accession number :
- 178262252
- Full Text :
- https://doi.org/10.54751/revistafoco.v17n6-005