Twenty-five percent of steamed millet flour (MF) and different contents of dietary fiber (DF) were added to wheat flour (WF). The results showed that 25% of steamed MF and DF had significant effects (p < 0. 05) on dough farinographical and tensile properties. https://www.hindigyanvishv.com/hot-save-Herbstonne-Black-Eyed-Susan-big-savings/