Nutritive Value of Dhanata (Whole Paddy Flour) and Balata (Mill Residue Flour)-Composition and in Vitro Digestibility Studies (Part I)


  • Department of Biochemistry, Institute of Science, Bombay, India


In the light of the present widening gap between demand and supply of food, the solution to the problem of either decreasing the demand or increasing the supply becomes the dire need of the day.

Subject Discipline

Alternative Medicine

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