Consumption and Preparation Of Handwa - A Popular Gujarati Food - Part II, Handwa Preparation Practices

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Authors

  • Mini Sheth
     Department of Foods and Nutrition, M.S. University, Baroda-390 002 ,IN
  • B. K. Chakraborty
     Department of Foods and Nutrition, M.S. University, Baroda-390 002 ,IN

Abstract

A survey was conducted to study the hondwa preparation and consumption practices of Gujarati families in Baroda city. The results on the consumption practices had been presented in the first part of the paper. This section concerns about the preparation and storage of hondwa.

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Published

1993-03-01

How to Cite

Sheth, M., & Chakraborty, B. K. (1993). Consumption and Preparation Of Handwa - A Popular Gujarati Food - Part II, Handwa Preparation Practices. The Indian Journal of Nutrition and Dietetics, 30(3), 72–82. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/8151

Issue

Volume 30, Issue 3, 1993

Section

Original Articles

License

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