Phadnis, A. D., and Kamala Sohonie. “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 9, no. 1 (January 1, 1972): 8–12. Accessed April 28, 2024. http://www.informaticsjournals.com/index.php/ijnd/article/view/10613.