The Indian Journal of Nutrition and Dietetics

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Comparative Organoleptic Evaluation of Foodstuffs Cooked in Different Modes of Cooking Devices


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1 College of Home Science, Haryana Agricultural University, Hissar, India
     

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Food habits, to be rightly understood, should be considered as part of cultural make-up which one has inherited down the ages. Food habits are very hard to break. Though these may have to be given up by individuals for the sake of the common good, the process of change is over a period of time and are not the result of sudden changes of innovations.
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  • Comparative Organoleptic Evaluation of Foodstuffs Cooked in Different Modes of Cooking Devices

Abstract Views: 258  |  PDF Views: 1

Authors

T. R. Singh
College of Home Science, Haryana Agricultural University, Hissar, India
A. Gupta
College of Home Science, Haryana Agricultural University, Hissar, India

Abstract


Food habits, to be rightly understood, should be considered as part of cultural make-up which one has inherited down the ages. Food habits are very hard to break. Though these may have to be given up by individuals for the sake of the common good, the process of change is over a period of time and are not the result of sudden changes of innovations.