ACHIMUGU, S.; OKOLO, J. C. .; ADAJI, P. E. . . Comparative Analysis of Custard Produced from Selected Cereals (Guinea Corn, Maize, Rice and Millet). Indonesian Food Science and Technology Journal, [S. l.], v. 4, n. 2, p. 37-40, 2021. DOI: 10.22437/ifstj.v4i2.12457. Disponível em: https://online-journal.unja.ac.id/ifstj/article/view/12457. Acesso em: 23 jul. 2024.