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Functional and physicochemical characteristics of cookies prepared from Amorphophallus paeoniifolius flour

M Suriya1, Reshu Rajput1, Chagam Koteswara Reddy2

  • 1Department of Food Science and Technology, Pondicherry University, Puducherry, 605014 India.

Journal of Food Science and Technology
|July 20, 2017
PubMed

Keywords:
Amorphophallus paeoniifoliusCookiesHardnessRefined wheat flourSensory analysis

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