Effect of Solar Cooking on Vitamin Contents and Sensory Attributes of Pulses

Authors

  • Department of Food Science and Technology, Krishi Vigyan Kendra, Chhindwara 480 001, MP
  • Department of Food Science and Technology, Krishi Vigyan Kendra, Chhindwara 480 001, MP
  • Department of Food Science and Technology, Krishi Vigyan Kendra, Chhindwara 480 001, MP

Abstract

The nutritive value of any food stuff should be assessed on the state in which it is consumed. Gera et al, revealed that cooking methods have varied effect on the nutritional and organoleptic aspects of food. Due to increasing energy crisis, it has become necessary to explore new and economic energy sources.

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Published

1996-02-01

How to Cite

Shrivastava, A., Rai, A. K., & Saxena, A. K. (1996). Effect of Solar Cooking on Vitamin Contents and Sensory Attributes of Pulses. The Indian Journal of Nutrition and Dietetics, 33(2), 38–42. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/13930

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Section

Original Articles

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