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Nutritional composition of functional extrudates developed from wheat and black gram

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This study was conducted to develop the macaroni and noodles using composite flour of wheat and black gram (85:15). The proximate, sugars, anti-nutrients, total and available minerals and in vitro digestibility of starch and protein of macaroni and noodles were analyzed using standard methods. | Nutritional composition of functional extrudates developed from wheat and black gram

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