Formulation of cookies using Sorghum (Sorghum Bicolor L) and Wheat (Triticum Aestivum Desf) Flour / Patience Moyo
Material type:
Reviews from LibraryThing.com:
Item type | Current library | Call number | Copy number | Status | Notes | Date due | Barcode | |
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Batanai Library - Special Collections | TX772 MOY (Browse shelf(Opens below)) | DD02122 | Available | For In-house use only | D000543 |
Master of Science in Food and Nutrition
Includes bibliography
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