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Rheological and Qualitative Assessment of Wheat-Pea Composite Flour and its Utilization in Biscuits

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Figure

Table 1: Formulation of biscuitsIngredients
Figure 1: Schematic flow line of buscuits
Figure 2: Effect of pea flour addition on falling No. value of com-posite floursT0 = Wheat Flour (control); T1 = Composite Flour with 5% pea flour; T2 = Composite Flour with 10% pea flour; T3 = Composite Flour with 20% pea flour
Figure 3: Effect of pea flour addition on wet and dry gluten contents of composite floursT0 = Wheat Flour (control); T1 = Composite Flour with 5% pea flour; T2 = Composite Flour with 10% pea flour; T3 = Composite Flour with 20% pea flour
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