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Studies on sensory analysis of goat milk basundi with red pumpkin pulp

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The study was conducted on the topic “Studies on Preparation of Goat Milk Basundi with Red Pumpkin Pulp.” The different levels of red pumpkin pulp 2.5, 5 and 7.5 per cent were tried in goat milk basundi. The product obtained was subjected for organoleptic evaluation by panel of judges. | Studies on sensory analysis of goat milk basundi with red pumpkin pulp

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