Acceptability Studies on Selected Recipes Using Raw Palm Oil

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Authors

  • P. Parvathi Eswaran
     Avinashilingam Institute for Home Science and Higher Education for Women - Deemed University, (Deemed University), Coimbatore-641 043 ,IN
  • Y. S. Sailaja
     Avinashilingam Institute for Home Science and Higher Education for Women - Deemed University , (Deemed University), Coimbatore-641 043 ,IN

Abstract

India is one of the largest producers of oil seeds covering 20 million hectares of land contributing 10 percent of the value of agricultural output. In spite of the high production, the rising population has increased the demand for edible oils in the recent past and has led to the need to import a suitable edible oil. The choice was palm oil, world production of which was substantially increased in the past 10 years.

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Published

1988-11-01

How to Cite

Parvathi Eswaran, P., & Sailaja, Y. S. (1988). Acceptability Studies on Selected Recipes Using Raw Palm Oil. The Indian Journal of Nutrition and Dietetics, 25(11), 331–337. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/13573

Issue

Volume 25, Issue 11, November 1988

Section

Original Articles

License

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