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Effect of Partially De Oiled Peanut Meal Flour (DPMF) on the Nutritional, Textural, Organoleptic and Physico Chemical Properties of Biscuits

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Figure

Table 1. Proportions of various ingredients used in biscuits preparation.
Table 2. Chemical composition of biscuits at different percentage of DPMF.
Table 4. Textural characteristics of biscuits containing DP- MF.
Table 5. Graph showing sensory properties of biscuits at  different DPMF levels.

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