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Comparision of Physico-Chemical, Microbiological and Sensory Quality of Rava Burfi With Mawa Burfi
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In the present study, changes in compositional, physico-chemical, rheological, sensory and microbial properties (SPC, yeast and mould count and coliform count) of Rava burfi and Mawa burfi were compared.
Keywords
Burfi, Rava, Khoa, Liquid Glucose.
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