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Formulation of cookies using Sorghum (Sorghum Bicolor L) and Wheat (Triticum Aestivum Desf) Flour /

Moyo, Patience

Formulation of cookies using Sorghum (Sorghum Bicolor L) and Wheat (Triticum Aestivum Desf) Flour / Patience Moyo - Gweru: Midlands State University, 2018 - 36 leaves illustrations

Master of Science in Food and Nutrition

Includes bibliography

Subjects--Topical Terms:
Cookie industry
Cookies
Flour additives

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