Khobragade S. P.

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

Khomane V. B., Kamble D. K., Khobragade S. P., Patil B.D. & Bhalerao B. M. · Annual Research & Review in Biology · 2026

Kulfi known by variations such as qulfi, kulfa, and kulphy. It is similar to ice cream in appearance and taste but is denser and creamier. Carrot contains high per cent of carotenoids, fiber, vitamins, antioxidants and other essential nutrients. Considering the nutritional import...