The Indian Journal of Nutrition and Dietetics

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Chemical Changes Occurring in Sunflower Oil on Cooking and its Acceptability


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1 Sri Avinashilingam Home Science College for Women, Coimbatore-641011, India
     

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The consumption of fats and oils in India is meagre when compared to other developing countries. Since fats and oils are relatively more expensive, efforts are being made by the Government of India to increase the production of edible oils from vegetable sources.
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  • Chemical Changes Occurring in Sunflower Oil on Cooking and its Acceptability

Abstract Views: 306  |  PDF Views: 0

Authors

Janabai Giri
Sri Avinashilingam Home Science College for Women, Coimbatore-641011, India
Dorothy E. Anandam
Sri Avinashilingam Home Science College for Women, Coimbatore-641011, India

Abstract


The consumption of fats and oils in India is meagre when compared to other developing countries. Since fats and oils are relatively more expensive, efforts are being made by the Government of India to increase the production of edible oils from vegetable sources.