: It utilizes data from the Indian Food Composition Tables published by the National Institute of Nutrition .
For students and professionals in the field of dietetics and nutrition, the textbook by B. Srilakshmi is considered a foundational resource. This book offers a systematic look at the composition, nutritive value, and processing of various food groups, specifically tailored to the Indian dietary context. Key Features of the Book food science book by b srilakshmi pdf
: Detailed chapters focus on cereals, pulses, milk, vegetables, fruits, and spices. : It utilizes data from the Indian Food
: Sugar cookery, fats and oils (rancidity, smoking point), and beverages. and processing of various food groups
: Covers Cereals (gelatinization, gluten), Pulses (toxic constituents, processing), and Nuts.