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Whole liquid egg was homogenized and mixed with optimized quantities of refined wheat flour, rice flour, corn starch, spices, salt and millet flour, viz., pearl millet (Pennisetum vulgare), barley (Hordeum vulgare), or sorghum (Sorghum vulgare). The dough was flattened in to 2–3mm thick sheet, cut in to 2.5×3cm strips and fried in refined sunflower oil to obtain ready-to-eat egg chips. The cooled...
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