Effect of Ghee Residue Powder and Pearl Millet Flour Substitution on Rheological, Textural, and Sensorial Characteristics of Eggless Muffin

Table 1

Effect on colour and specific gravity of muffin batter upon fat substitution with GRP.

Batter sample				Specific gravity (cm^3/g)
W
WB
WB25
WB50
WB75
WB100

Data are represented as (). Values with different superscript letters in different rows of a column differ significantly ().