Chemical Changes Occurring in Sunflower Oil on Cooking and its Acceptability

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Authors

  • Janabai Giri
     Sri Avinashilingam Home Science College for Women, Coimbatore-641011 ,IN
  • Dorothy E. Anandam
     Sri Avinashilingam Home Science College for Women, Coimbatore-641011 ,IN

Abstract

The consumption of fats and oils in India is meagre when compared to other developing countries. Since fats and oils are relatively more expensive, efforts are being made by the Government of India to increase the production of edible oils from vegetable sources.

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Published

1976-09-01

How to Cite

Giri, J., & Anandam, D. E. (1976). Chemical Changes Occurring in Sunflower Oil on Cooking and its Acceptability. The Indian Journal of Nutrition and Dietetics, 13(9), 287–292. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/11646

Issue

Volume 13, Issue 9, September 1976

Section

Original Articles

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