TITLE

Why beans & lentils are gaining on menus

PUB. DATE
January 1999
SOURCE
FoodService Director;01/15/99, Vol. 12 Issue 1, p88
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Focuses on the increasing use of lentils and beans in the dishes offered by food service facilities in the United States. Advantages of using the vegetables for their high nutritive value; Flexibility in creating recipes based on consumers' tastes.
ACCESSION #
1529137

 

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