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Sensory evaluation of Sattu made from puffed finger millet flour Idli Organoleptic Evaluation of idli Prepared with Puffed Finger Millet Flour and Finger Millet Semolina. The sensory evaluation of idli prepared with varying proportions of puffed finger millet flour and finger millet semolina revealed significant differences in overall acceptability. The idli made with a 60:40 ratio (R5) of puffed finger millet flour to finger millet semolina received the highest overall
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