• Corpus ID: 21718257

Effect of Fortification with Shingada, Sabudana, and Rajgira Flour on quality of Fasting Biscuits

@inproceedings{KaradK2015EffectOF,
  title={Effect of Fortification with Shingada, Sabudana, and Rajgira Flour on quality of Fasting Biscuits},
  author={A. KaradK.},
  year={2015}
}
The fasting biscuit is prepared by using Shingada, sabudana, rajgira flour. Sabudana flour contains some amount of calorie, carbohydrate, fat and proteins. It also provide large amount of starch, low amount of minerals, vitamins. Rajgira flour contains less amount of protein but good source of vitamin-A, vitamin-C, and also complementing source of some other vitamins, also contain some dietary minerals including calcium, iron, zinc, copper-comparable to common grains such as wheat germ, oats… 
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