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Development of value added product from dehydrated betel leaves powder

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The present study was undertaken to determine the sensory quality and nutrient content of khakhra prepared with the incorporation of betel leaves powder both Kariyele and Ambadiyele at 5, 7.5 and 10% level. Khakhra were prepared by using wheat flour as base ingredient along with betel leaves powder. | Development of value added product from dehydrated betel leaves powder

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