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Screening of sorghum varieties for Papad preparation

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The study was conducted in the laboratory of the Department of Food Trade and Business Management, College of Food Technology, VNMKV Parbhani, to screening of sorghum varieties for papad preparation. Papads were prepared from different sorghum varieties and analyzed for proximate composition, physico-chemical analysis and organoleptic evaluation.

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Nội dung Text: Screening of sorghum varieties for Papad preparation

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