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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...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | Curr Dev Nutr |
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| Prif Awduron: | , , , , |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
Oxford University Press
2021
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| Pynciau: | |
| Mynediad Ar-lein: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8181330/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/cdn/nzab044_010 |
| Tagiau: |
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