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Development of functional biscuits prepared from wheat-dragon fruit composite flours
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Evaluation of biochemical parameters of selected food commodities purchased from Supermarket of Sukkur, Sindh, Pakistan
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Keywords: Analysis, Biochemical parameter, Biscuits, Bread, Cake, Muffins, Noodles, Supermarket, Toast
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Quality characteristics of biscuits made from sorghum and defatted Macrotermes subhyalinus
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