Comparison of nutritional properties of Stinging nettle ( Urtica dioica ) flour with wheat and barley flours
Author:
Affiliation:
1. Department of Food Technology National College of Food Science and Technology Kathmandu Nepal
2. Nutrition and Food Science, School of Science and Health Hawkesbury Campus, University of Western Sydney Penrith NSW 2751 Australia
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.259
Reference26 articles.
1. Nutritional Biochemistry of the Vitamins
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