Comparative Quality Assessment of Cocktail Dairy Fudge and Market Fudge
S. V. Lashkare, D. D. Patange, V. R. Dhangada, S. P. Khobragade, D. K. Kamble, B. D. Patil & V. P. Kad · Journal of Advances in Biology & Biotechnology · 2026
The present study was undertaken to comparatively evaluate cocktail dairy fudge (CDF) and market fudge. The CDF was prepared using basundi, shrikhand, butter and ghee residue (GR), and its sensory qualities, chemical properties and colour values were evaluated against commerciall...
Open access
Research Article
10.9734/jabb/2026/v29i94386