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Development and optimization of value added bread using response surface methodology

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Figure

Fig. 1. Process flow chart in the preparation of value added bread
Table 1. Effect of variables on the sensory attributes of developed ginger bread
Fig. 4. Response surface and counter plots showing effects of variable on the texture of value added bread
Fig. 6 Effects of variables on the texture of bread: (a) Control bread and (b) Optimized bread

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