Comparative Study of Recipes Prepared with Besan and Kesari Dal (L. sativus)

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Authors

  • M. R. Damle
     Department of Home Science, Nagpur University, Nagpur ,IN
  • S. M. Vaidya
     Department of Home Science, Nagpur University, Nagpur ,IN

Abstract

Results of different dietary surveys have shown that the diets of low Income group population lack some of the essential nutrients like protein, iron, and vitamin A. The chief and important sources of protein are pulses and animal products.

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Published

1995-09-01

How to Cite

Damle, M. R., & Vaidya, S. M. (1995). Comparative Study of Recipes Prepared with Besan and Kesari Dal (<i>L. sativus</i>). The Indian Journal of Nutrition and Dietetics, 32(9), 229–233. Retrieved from http://informaticsjournals.com/index.php/ijnd/article/view/7900

Issue

Volume 32, Issue 9, September 1995

Section

Articles

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