Some Common Indian Recipes and their Nutritive Value

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Authors

  • Rajeswari Rowlands

Abstract

This booklet contains the methods of preparation and calculated nutritive values of nearly 200 recipes commonly prepared in several regions of the country. The basic cereals used for these recipes are wheat and rice, and include both sweet and savoury preparations.

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Published

1966-07-01

How to Cite

Rowlands, R. (1966). Some Common Indian Recipes and their Nutritive Value. The Indian Journal of Nutrition and Dietetics, 3(3), 109–109. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/14364

Issue

Volume 3, Issue 3, July 1966

Section

Book Review

License

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