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    <Journal>
      <PublisherName>jart</PublisherName>
      <JournalTitle>Journal of Agriculture Research and Technology</JournalTitle>
      <PISSN>C</PISSN>
      <EISSN>o</EISSN>
      <Volume-Issue>50 (2)</Volume-Issue>
      <PartNumber/>
      <IssueTopic>Multidisciplinary</IssueTopic>
      <IssueLanguage>English</IssueLanguage>
      <Season>2025</Season>
      <SpecialIssue>N</SpecialIssue>
      <SupplementaryIssue>N</SupplementaryIssue>
      <IssueOA>Y</IssueOA>
      <PubDate>
        <Year>-0001</Year>
        <Month>11</Month>
        <Day>30</Day>
      </PubDate>
      <ArticleType>Basic Science</ArticleType>
      <ArticleTitle>Replacement of Maida by Soybean Flour (Glycine max) for Preparation of Gulabjamun</ArticleTitle>
      <SubTitle/>
      <ArticleLanguage>English</ArticleLanguage>
      <ArticleOA>Y</ArticleOA>
      <FirstPage>158</FirstPage>
      <LastPage>164</LastPage>
      <AuthorList>
        <Author>
          <FirstName>T. S.</FirstName>
          <LastName>Madane</LastName>
          <AuthorLanguage>English</AuthorLanguage>
          <Affiliation/>
          <CorrespondingAuthor>N</CorrespondingAuthor>
          <ORCID/>
          <FirstName>D. K.</FirstName>
          <LastName>Kamble</LastName>
          <AuthorLanguage>English</AuthorLanguage>
          <Affiliation/>
          <CorrespondingAuthor>Y</CorrespondingAuthor>
          <ORCID/>
          <FirstName>V. P. Kad and S. D.</FirstName>
          <LastName>Shinde</LastName>
          <AuthorLanguage>English</AuthorLanguage>
          <Affiliation/>
          <CorrespondingAuthor>Y</CorrespondingAuthor>
          <ORCID/>
        </Author>
      </AuthorList>
      <DOI>https://doi.org/10.56228/JART.2025.50205</DOI>
      <Abstract/>
      <AbstractLanguage>English</AbstractLanguage>
      <Keywords>Gulabjamun , Sensory evaluation gulabjamun, fat, protein, ash, reducing sugar, non-reducing sugar, total sugar,and total solid.</Keywords>
      <URLs>
        <Abstract>https://jart.co.in/ubijournal-v1copy/journals/abstract.php?article_id=15788&amp;title=Replacement of Maida by Soybean Flour (Glycine max) for Preparation of Gulabjamun</Abstract>
      </URLs>
      <References>
        <ReferencesarticleTitle>References</ReferencesarticleTitle>
        <ReferencesfirstPage>16</ReferencesfirstPage>
        <ReferenceslastPage>19</ReferenceslastPage>
        <References/>
      </References>
    </Journal>
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