Sensory Evaluation of Plant-Based Protein Entrees for the National School Lunch Program

OBJECTIVES: To assess the acceptability of two newly developed plant-based protein entrees to be served in the National School Lunch Program (NSLP) among middle school students in the state of Georgia. METHODS: Two newly developed plant-based entrees (sweet potato chili fries, lentil-based sloppy jo...

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Veröffentlicht in:Curr Dev Nutr
Hauptverfasser: Cox, Ginnefer, Lindke, Allie, Morris, Debra, Smith, Travis, Cotwright, Caree
Format: Artigo
Sprache:Inglês
Veröffentlicht: Oxford University Press 2021
Schlagworte:
Food Science and Nutrition
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC8181330/
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/cdn/nzab044_010
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