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National Journal of Advanced Research
The study was carried out to evaluate "Assessment of nutritional properties of rice flour chapatti" during the year 2015-16 in the laboratory of the Institute of Food Sciences and Technology, Faculty of Crop Production, Sindh Agriculture University Tandojam. Two varieties of rice flour shadab and shua were used in this study. The result indicated that highest values in all parameters for pH content, moisture content, ash content, fat content, protein content, fiber and carbohydrate werefatcat:psm2j5w7qngvpnwgvzapjfbefi