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Article Title
Nutritional and Bioactive Properties of Composite Flour Made from Hempseed and Corn Silk for Formulation of Fibre and Protein Rich Paratha
Authored by
Rita Singh Raghuvanshi
Department of Food Science and Nutrition, G. B. Pant University of Agriculture and Technology 263145. Udham Singh Nagar, Uttarakhand, India.
Diksha Singh
Department of Food Science and Nutrition, G. B. Pant University of Agriculture and Technology 263145. Udham Singh Nagar, Uttarakhand, India.
Apurva
Department of Food Science and Nutrition, G. B. Pant University of Agriculture and Technology 263145. Udham Singh Nagar, Uttarakhand, India.