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

Table 5

Effect of substitution of GRP on physical properties of muffin.

Batter sample	Weight loss (%)	Volume (cm^3)
W
WB
WB25
WB50
WB75
WB100

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