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

Table 2

Viscosity of the muffin batters.

	W	WB	WB25	WB50	WB75	WB100
Viscosity (Pa·s)

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