Production of Nutritious Flour from Residue Custard Apple (<i>Annona squamosa </i>L.) for the Development of New Products

<div>Graphical representation for organoleptic properties: age range of 27 to 59 years and (b) age range of 16 to 24 years.</div>

Journal of Food Quality

Figure 2: Production of Nutritious Flour from Residue Custard Apple (<i>Annona squamosa </i>L.) for the Development of New Products 