标题：Comparative Study on the Proximate Composition, Functional and Sensory Properties of Turmeric (Curcuma longa) and Pawpaw (Carica papaya) Custard Products
期刊名称：Current Journal of Applied Science and Technology
印刷版ISSN：2457-1024
出版年度：2019
卷号：33
期号：4
页码：1-11
DOI：10.9734/cjast/2019/v33i430090
语种：English
出版社：Sciencedomain International
摘要：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.
