Vol. 8, Issue 10 (2019)
Effect of red pumpkin pulp on quality of buffalo milk Basundi
MM Raut, AT Shinde and PU Wakde
In this study, the attempts have been made to prepare Basundi by utilizing Red pumpkin in different proportion and study the quality of Basundi. The level of red pumpkin extract was optimized on the sensory basis the score obtained was subjected for chemical analysis and organoleptic evaluation by the panel of judges.
How to cite this article:
MM Raut, AT Shinde, PU Wakde. Effect of <em>red</em> pumpkin pulp on quality of buffalo milk <em>Basundi</em>. Pharma Innovation 2019;8(10):34-35.