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Value Addition on Nutritional and Sensory Properties of Biscuit Using Desert Truffle (Terfezia claveryi) Powder

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Figure

Table 1. Proximate composition (% on dry weight basis) of wheat flour and DTP.
Table 2. Proximate composition (% on dry weight basis) of biscuits incorporated with DTP
Table 4. The physical properties of biscuits incorporated DTP.
Table 5. Effect of desert truffle powder at different levels on the color parameters of biscuits
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