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    IMPACT OF GREEN PARTS POWDER OF LOCALLY CULTIVATED CARROT (DAUCUS CAROTA L.) ON QUALITATIVE AND SENSORY PROPERTIES OF BISCUITS AND CAKE by N. S. Mahdi, K. A. Shakir

    Published 2025-01-01
    “…The chemical analysis showed that the protein, ash, and fiber contents for wheat flour and for CGP were (10.64%, 0.88%, and 0.48%) and (16.4%, 19.4%, and 18.65%) respectively.  …”
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