Nutrients density of confectionary products consumed in Peshawar and Mardan Divisions (NWFP) by Khattak, Muhammad Muzaffar Ali Khan, Khan, Alam, Jan, Mohammad

“…The average chemical composition of rasgullas was 21.20% moisture, 7.74% protein, 28.29% fat, 1.45% ash, 1.64% fiber and 39.66% carbohydrate. …”
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