![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Author: Genovese Maria Barbosa Ana Pinto MÁrcia Lajolo Franco
Publisher: Springer Publishing Company
ISSN: 0921-9668
Source: Plant Foods for Human Nutrition, Vol.62, Iss.2, 2007-06, pp. : 53-58
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Snack bars with high soy protein and isoflavone content for use in diets to control dyslipidaemia
By Lobato Luciana Pereira Iakmiu Camargo Pereira Alissana Ester Lazaretti Marcela Marta Barbosa Décio Sabattini Carreira Clisia Mara Mandarino José Marcos Gontijo Grossmann Maria Victoria Eiras
International Journal of Food Sciences and Nutrition, Vol. 63, Iss. 1, 2012-02 ,pp. :
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Safety evaluation of functional ingredients
Food and Chemical Toxicology, Vol. 41, Iss. 6, 2003-06 ,pp. :