Quality Characteristics of Custard Made from Composite Flour of Germinated Finger Millet, Rice, and Soybean

Abstract ....................................................................................................524 21.1 Introduction ...................................................................................524 21.2 Materials and Methods ..................................................................526 21.3 Results and Discussions ................................................................530 21.4 Summary and Conclusion .............................................................537 Keywords .................................................................................................538 References ................................................................................................538

CHARANJIT S. RIAR* and SURWASE S. BHASKARROA