Development of Selected Built-In Culinary Foods Using Defatted Soyaflour
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Authors
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Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore - 641 043 ,IN
A. D. Beatrice -
Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore - 641 043 ,INP. Parvathi Easwaran
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Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore - 641 043 ,INN. Kalpana
Abstract
Despite the spectacular food production in India the per capita availability of food has not met the recommended allowances of the Indian Council of Medical Research (ICMR) resulting in undernutrition and malnutrition. With particular reference to pulse, the per capita availability has steadily declined over the years from 61g/day in 1951 to 33g/day in 1988. Added to this the market prices have escalated to levels well beyond the reach of the poor.Downloads
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Published
1998-10-01
How to Cite
Beatrice, A. D., Parvathi Easwaran, P., & Kalpana, N. (1998). Development of Selected Built-In Culinary Foods Using Defatted Soyaflour. The Indian Journal of Nutrition and Dietetics, 35(10), 255–261. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/7492
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