The FSSAI has proposed draft standards for Sorghum Flour, Soybean, Soy Protein Products, Whole Maize (Corn) Flour, Wheat Protein Products Including Wheat Gluten, Durum Wheat Semolina and Whole durum wheat semolina, Durum Wheat, Finger Millet (Ragi) and Amaranth which have been uploaded on the website on 16 January 2017. The FSSAI has asked stakeholders to […]
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