Evaluating the Effect of Flame for the Determination of Carbohydrate, Protein, and Dietary Fiber in Nepali Food Dhindo-Novel Food for Diabetic

<div>(a) Standard calibration curve of total carbohydrate. (b) Standard calibration curve of reducing sugar.</div>

International Journal of Food Science

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Figure 1

Figure 1: Evaluating the Effect of Flame for the Determination of Carbohydrate, Protein, and Dietary Fiber in Nepali Food Dhindo-Novel Food for Diabetic 

Figure 1 | Evaluating the Effect of Flame for the Determination of Carbohydrate, Protein, and Dietary Fiber in Nepali Food Dhindo-Novel Food for Diabetic 