PHADNIS, A. D.; SOHONIE, K. Nutritive Value of <i>Dhanata</i> (Whole Paddy Flour) and Balata (Mill Residue Flour)-Composition and <i>in Vitro</i> Digestibility Studies (Part I). The Indian Journal of Nutrition and Dietetics, [S. l.], v. 9, n. 1, p. 8–12, 1972. Disponível em: http://www.informaticsjournals.com/index.php/ijnd/article/view/10613. Acesso em: 28 apr. 2024.