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Sensory evaluation of various bakery (Pizza, cake, and muffins were evaluated for color, taste, odor, texture, and overall acceptability; Biscuits were evaluated for color, taste, crispness, texture, and overall acceptability), snack (Chicken nuggets and potato cutlets were evaluated for color, flavor, tenderness, juiciness, and overall acceptability), and fried (parathas and samosa of color, aroma, texture, taste, and overall acceptability) products.
