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

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Authors

  • A. D. Phadnis
     Department of Biochemistry, Institute of Science, Bombay-32 ,IN
  • Kamala Sohonie
     Department of Biochemistry, Institute of Science, Bombay-32 ,IN

Abstract

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.

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Published

1972-01-01

How to Cite

Phadnis, A. D., & Sohonie, K. (1972). 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(1), 8–12. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/10613

Issue

Volume 9, Issue 1, January 1972

Section

Original Articles

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