The present study was aimed to estimate the sensory properties and microbiological study of camel and buffalo milk based khoa burfi. Four treatment samples were developed by using different combination with watermelon seeds in selected camel and buffalo milk khoa viz. Control (without watermelon seeds incorporation) and treatments T1,T2 and T3 with 10%, 20% and 30% watermelon seeds incorporation respectively. | Study of formulation sensory evaluation and microbiological study of camel and buffalo milk based khoa Burfi blended with watermelon seeds
