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...

Open access Research Article 10.9734/arrb/2026/v41i12369

Utilization of Nutri-cereals in Dairy Industry: A Review

Kartik Kubade, Patil B. D., Khobragade S. P., Deshmukh Utkarsh, Padhiyar S. B. & Tawde Harish · International Journal of Environment and Climate Change · 2023

Millets are consumed by more than one-third of the world's population. They hold significant importance as a staple food in many developing countries due to their ability to thrive under adverse weather conditions, such as limited rainfall. Furthermore, millet boasts numerous nut...

Open access Research Article 10.9734/ijecc/2023/v13i123768