Development of muffins as dialysis snacks for patients undergoing hemodialysis: results of chemical composition and sensory analysis

OBJECTIVE: This study aimed to develop two non-industrial food products as financially accessible options to prevent and treat malnutrition in hemodialysis (HD) patients. These food products were developed and intended for use as dialysis snacks. METHODS: This is a cross-sectional and multi-step stu...

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Detalles Bibliográficos
Autores principales: Machado, Jessica, Miyahira, Roberta Fontanive, Marques, Monica, Moura-Nunes, Nathalia, Guimarães, Renata Rangel, Zago, Lilia, Santana, Isabelle, Leite Junior, Maurilo, Avesani, Carla Maria
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer International Publishing 2020
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8357674/
https://www.ncbi.nlm.nih.gov/pubmed/32860211
http://dx.doi.org/10.1007/s40620-020-00831-z

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