Discussion on: Physicochemical Properties of Biscuits Produced from Wheat, Basil and Lemon Grass Flour Blends

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Article Title

Physicochemical Properties of Biscuits Produced from Wheat, Basil and Lemon Grass Flour Blends

Authored by

Km Nikam Kumari
Department of Processing and Food Engineering, VIAET, SHUATS, Paryagraj-211007, Uttar Pradesh, India.

Aditya Lal
Department of Food Technology, SHUATS, Paryagraj-211007, Uttar Pradesh, India.

Sagar Kumar
Department of Horticulture, SHUATS, Paryagraj-211007, Uttar Pradesh, India.

Ajay Kumar Singh
Department of Processing and Food Engineering, VIAET, SHUATS, Paryagraj-211007, Uttar Pradesh, India.

Manoj Kumar
Department of Agronomy, SHUATS, Paryagraj-211007, Uttar Pradesh, India.

Keithellakpam Lakshmi Bala
Department of Food Technology, SHUATS, Paryagraj-211007, Uttar Pradesh, India.

DOI or Article Link

https://doi.org/10.9734/ejnfs/2025/v17i31666

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