Research Article
Effect of Ghee Residue Powder and Pearl Millet Flour Substitution on Rheological, Textural, and Sensorial Characteristics of Eggless Muffin
Table 6
Effect of substitution of GRP on textural properties of muffin.
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Data are represented as (). Values with different superscript letters in different columns of a row differ significantly (). | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||