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Keywords: Colour value
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Journal Articles
Journal:
Nutrition & Food Science
Nutrition & Food Science (2017) 47 (1): 67–77.
Published: 13 February 2017
... various physico-chemical parameters, texture profile analysis and color values in the product with optimum level and compared with control product. Findings There was no significant difference (p > 0.05) in sensory attributes of product with 4 and 8 per cent level of incorporation except...
