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Effect of storage on the quality of value added snacks developed using partially defatted peanut cake flour and fenugreek leaves powder

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Traditional Indian snacks namely Matthi and Seviya using partially defatted peanut cake flour at 10 per cent level and powdered fenugreek leaves powder at 1 per cent level were developed with an aim to eradicate malnutrition. The freshly prepared products were analysed for their nutritional parameters. | Effect of storage on the quality of value added snacks developed using partially defatted peanut cake flour and fenugreek leaves powder

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