Comparative Experimental and Organoleptic Study on Raw Material form Selection of Carrot for the Preparation of Carrot Kulfi

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SPIRE - Sciences Po Institutional REpository
Published
2026-02-05
Primary Topic
Food Science and Nutritional Studies
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article
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article

Comparative Experimental and Organoleptic Study on Raw Material form Selection of Carrot for the Preparation of Carrot Kulfi

Khobragade S. P., Khomane V. B., Patil B.D., Kamble D. K. et al.
SPIRE - Sciences Po Institutional REpository
Food Science and Nutritional Studies
article

Comparative Experimental and Organoleptic Study on Raw Material form Selection of Carrot for the Preparation of Carrot Kulfi

Khobragade S. P., Khomane V. B., Patil B.D., Kamble D. K., Bhalerao B. M.
article en

Abstract

No abstract available for this paper.
SPIRE - Sciences Po Institutional REpository
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Food Science and Nutritional Studies
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Comparative Experimental and Organoleptic Study on Raw Material form Selection of Carrot for the Preparation of Carrot Kulfi — Khobragade S. P., Khomane V. B., et al. · SPIRE - Sciences Po Institutional REpository (2026) | TGRS Research Map | TGRS