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Desarrollo y transferencia tecnológica de pastas funcionales extendidas con leguminosas

Archivos Latinoamericanos de Nutrición
La pasta de sémola es un alimento altamente consumido, cuyo valor biológico es bajo porque su proteína es deficiente en lisina. Sin embargo, si se extiende la sémola con leguminosas ricas en este aminoácido esencial, no sólo se produce una ...
Marisela Granito, Vanesa Ascanio
doaj  

[Dietary fats and cardiovascular health]. [PDF]

Aten Primaria, 2011
Fernández LC, Serra JD, Álvarez JR, Alberich RS, Jiménez FP.   +4 more
europepmc   +1 more source

IST Nurse®: development and validity evidence of a mobile application as a support for the clinical management of Sexually Transmitted Infections. [PDF]

Rev Lat Am Enfermagem
Sousa LB, Sousa IM, Costa EC, Freitas APF, Santos LVFD, Ferreira AGN.   +5 more
europepmc   +1 more source

Tratamiento empírico de las infecciones en el adulto. [PDF]

FMC, 2007
europepmc   +1 more source

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Importance of oral phase in in vitro starch digestibility related to wholegrain versus refined pastas and mastication impairment

Food Hydrocolloids, 2021
S Blanquet-Diot, S Denis, Martine Hennequin   +2 more
exaly  

Desafíos del tratamiento de los trastornos funcionales

EMC - Tratado De Medicina, 2021
P Cathébras
exaly  

The nucleonic thermal conductivity of “pastas” in neutron star matter

Nuclear Physics A, 2020
Alejandro Strachan, G A Frank
exaly  

Exploiting direct and indirect methods for the estimation of the total carotenoid concentration in dried pastas

European Food Research and Technology, 2010
Josephus G Buijnsters, György Vegvari, Bicanic D   +2 more
exaly  

Olbia-de-Provence (Hyères-les-Palmiers, Var) : la maison de l'îlot VI et l'évolution de la maison à pastas de type olynthien

Revue Des Etudes Anciennes, 1997
Alain Bouet
exaly  

Properties of nuclear pastas

Frontiers of Physics, 2020
J A Lopez, G A Frank, Lopez Jorge A
exaly