Kulkarni and Joshi

Acknowledgement

qualities of biscuit. International Food Research Journal

20 :587-591.

The authors express their sincere thanks to Anand

Kulkarni, A. and Joshi, D. 2013. Nutritional, sensory and

Agriculture University, Anand for supporting this

textural

qualities

of

bhajjiya supplemented

with

study financially.

pumpkin ( Cucurbita maxima ) powder. International

Food Research Journal 20 : 3237-3241.

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