Effect of Processing Methods on the Nutritional Quality and Utilization of Ripe Papaya (Carica papaya L.)
Caresma Chuwa & Shilpa Kamal · Journal of Scientific Research and Reports · 2022
The present study was conducted to investigate the effect of different processing methods on the nutritional quality of ripe papaya fruits. The fruits were processed into pulp and powder using standard procedures and the results revealed that some of the nutrients decreased after...
Open access
Research Article
10.9734/jsrr/2022/v28i130487