![](images/graphics/blank.gif)
Low glycaemic
-
The present study was planned to develop a low glycaemic flour using red rice (Oryza punctata), its value added products and their quality evaluation. Red rice flour was the main ingredient taken for preparation of the low glycemic flour. The other flours taken for preparation were whole wheat flour (atta), bengal gram flour (besan), oats four and fenugreek powder (methi).
12p
nguaconbaynhay7
15-08-2020
14
2
Download
CHỦ ĐỀ BẠN MUỐN TÌM
![](images/graphics/blank.gif)