Comparative Study on the Proximate Composition, Functional and Sensory Properties of Turmeric (Curcuma longa) and Pawpaw (Carica papaya) Custard Products
Nkiru E. Odimegwu, Collins N. Ubbaonu, Chigozie E. Ofoedu, Linda O. Akajiaku, Njideka E. Njoku, Ijeoma M. Agunwah, Serah O. Alagbaoso & Glory E. Iwuh · Current Journal of Applied Science and Technology · 2019
Aim: To advance the creation of variety through food product development and innovation, a comparative study of custard products with Turmeric (Curcuma longa) and Pawpaw (Carica papaya) was done. Study Design: This study was made to fit into a one way Analysis of Variance. Place...
Open access
Research Article
10.9734/cjast/2019/v33i430090