Development of Selected Built-In Culinary Foods Using Defatted Soyaflour

Jump To References Section

Authors

  • Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore - 641 043 ,IN
  • Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore - 641 043 ,IN
  • Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore - 641 043 ,IN

Abstract

Despite the spectacular food production in India the per capita availability of food has not met the recommended allowances of the Indian Council of Medical Research (ICMR) resulting in undernutrition and malnutrition. With particular reference to pulse, the per capita availability has steadily declined over the years from 61g/day in 1951 to 33g/day in 1988. Added to this the market prices have escalated to levels well beyond the reach of the poor.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Published

1998-10-01

How to Cite

Beatrice, A. D., Parvathi Easwaran, P., & Kalpana, N. (1998). Development of Selected Built-In Culinary Foods Using Defatted Soyaflour. The Indian Journal of Nutrition and Dietetics, 35(10), 255–261. Retrieved from http://informaticsjournals.com/index.php/ijnd/article/view/7492

Issue

Section

Original Articles

 

Most read articles by the same author(s)

1 2 3 4 5 6 7 8 9 10 11 > >>