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Journal of Culinary Science & Technology Volume 22, 2024 - Issue 4
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Research Article

General Public Awareness Survey Drive on Impact of Indian Culinary Practices on Nutritional Profile of Food: Special Emphasis on Millet Awareness

Sarthak Saxenaa Department of Biological Sciences and Engineering, Netaji Subhas University of Technology, New Delhi, India;b DBT- ICT, Center for Energy Biosciences, Institute of Chemical Technology, Mumbai, IndiaORCID Iconhttps://orcid.org/0000-0002-9277-5166
ORCID Icon,
Sonia Sainia Department of Biological Sciences and Engineering, Netaji Subhas University of Technology, New Delhi, IndiaORCID Iconhttps://orcid.org/0000-0003-4163-6809
ORCID Icon &
Soumya Sasmala Department of Biological Sciences and Engineering, Netaji Subhas University of Technology, New Delhi, IndiaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-9763-2500
ORCID Icon
Pages 680-690 | Received 29 Sep 2021, Accepted 29 Apr 2022, Published online: 11 May 2022

Citations (4)

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Read on this site (1)

Muhammad Bilal Sadiq. (2024) Editorial: Underutilized Ingredients in Innovative Food Formulations. Journal of Culinary Science & Technology 22:4, pages 589-593.
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Articles from other publishers (3)

Saumendra Das, Brojo Kishore Mishra, Narendra Panda & Hassan R. H. Badawy. 2023. The Role of Women in Cultivating Sustainable Societies Through Millets. The Role of Women in Cultivating Sustainable Societies Through Millets 113 127 .
Suruchi Singh & Vidya Vemireddy. (2023) Transitioning diets: a mixed methods study on factors affecting inclusion of millets in the urban population. BMC Public Health 23:1.
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Sarthak Saxena, Hamsadhwani Vasudevan, Sonia Saini & Soumya Sasmal. (2023) Comparative Nutritional Assessment of Millet-Based Milk Produced by Ultrasound, Germination, and a Combined Approach. ACS Food Science & Technology 3:4, pages 600-607.
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