Quality Evaluation of Custard Produced from Blends of Sweet Potato and Corn Starch Enriched with Defatted Soybean
C. C. Ezegbe, H. O. Agu, M. C. Ezeh, C. S. Anarado, C. R. Abah & K. S. Okocha · European Journal of Nutrition & Food Safety · 2021
Custard is a thick, rich, creamy sweet or savory dessert, made mixtures of eggs or egg yolks, milk or cream and commonly consumed in most part of Africa especially Nigeria. This research was carried out to determine the physicochemical properties and sensory characteristics of cu...
Open access
Research Article
10.9734/ejnfs/2021/v13i330388