1972•The Indian Journal of Nutrition and DieteticsRequires access

Nutritive value of dhanata (whole paddy flour) and balata (mill residue flour)-composition and in vitro digestibility studies. 1.

A. D. Phadnis, K. Sohonie

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Key concepts: Food science, Rice flour, Residue (chemistry), Composition (language), Wheat flour, Mathematics, Chemistry, Agronomy

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Nutritive value of dhanata (whole paddy flour) and balata (mill residue flour)-composition and in vitro digestibility studies. 1. — Research Paper | ScholarLens