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Supplementation of food products by dehydrated leaves of desi and kabuli varieties of chickpea: A recent way to ameliorate the nutritional deficiency in India

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Academic year: 2020

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Figure

Table 1: Growth stages of chickpea and collection of leaf sample
Table 3: Ingredients used for making sev
Table 6: Oxalic acid (mg/ 100 g) and phytic acid (mg/100g) contents of sev incorporating 20
Table 9: Available mineral contents (%) and anti-oxidant activity of sev prepared from

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