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March 13, 2024Journal of Food Processing and PreservationOpen Access

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

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Authors

GVG M VinayASAshish Kumar Singh

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Cite This Study

Vinay et al. (2024) studied this question.

synapsesocial.com/papers/68e745a1b6db6435876be50ehttps://doi.org/10.1155/2024/5519265
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