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Five blends of sorghum (Sorghum bicolor) flour (25.0–45.0 %) and whole wheat flour were used to make biscuits using inulin (5.0–10.0 %) and guar gum (1.0–2.0 %). An experimental investigation was carried out with the aim of evaluating the effect of fat replacer (inulin) and sorghum flour on the quality of high fibre and low calorie biscuits. For this purpose, the biscuit dough and the biscuit samples...
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