{"title":"Quality Characteristics of Custard Made from Composite Flour of Germinated Finger Millet, Rice, and Soybean","authors":"","doi":"10.1201/b22470-33","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":13954,"journal":{"name":"Innovative Food Science and Emerging Technologies","volume":"68 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2018-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Innovative Food Science and Emerging Technologies","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1201/b22470-33","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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