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Optimization of a process for high fibre and high protein biscuit

Parul Singh1, Rakhi Singh2, Alok Jha1

  • 1Centre of Food Science and Technology, Banaras Hindu University, Varanasi, 221 005 India.

Journal of Food Science and Technology
|March 7, 2015
PubMed

Keywords:
Antioxidant activitySensory propertiesSpirulinaTextural properties

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