Research Article
Effect of Ghee Residue Powder and Pearl Millet Flour Substitution on Rheological, Textural, and Sensorial Characteristics of Eggless Muffin
Table 4
Effect on colour and water activity of muffin upon WPC substitution with GRP.
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Data are represented as (). Values with different superscript letters in different rows of a column differ significantly (). | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||