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Publikováno v:
Journal of the American Dietetic Association. 90:1114-1116
The objectives of this study were (a) to improve the nutritional quality of existing recipes for preschool children by substituting tofu for high-cholesterol, high-fat, ingredients; and (b) to measure the acceptability of recipes containing tofu amon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a10428bd3331d3abb54e88182731456
https://doi.org/10.1016/s0002-8223(21)01714-4
https://doi.org/10.1016/s0002-8223(21)01714-4
