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Jackfruit flour was significantly (p < .05) different from other flours due to its highest water absorption capacity (WAC) (1.57 g/g), particle size (PS) (384.984 µm) and lowest loss factor (tanδ), foaming stability (FS) (32.6%). The different blends consisting of jackfruit flour at 0.5%, 1%, 5%, 10%, 20%, 30% levels with equal proportions of rice and pigeonpea flour were prepared. The higher the...
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