| 000 | 00683nam a22002177a 4500 | ||
|---|---|---|---|
| 999 |
_c150834 _d150834 |
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| 003 | ZW-GwMSU | ||
| 005 | 20190621142918.0 | ||
| 008 | 190621b ||||| |||| 00| 0 eng d | ||
| 040 | _cMSU | ||
| 100 | 1 | _aMoyo, Patience | |
| 245 | 1 |
_aFormulation of cookies using Sorghum (Sorghum Bicolor L) and Wheat (Triticum Aestivum Desf) Flour / _cPatience Moyo |
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| 260 |
_aGweru: _bMidlands State University, _c2018 |
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| 300 |
_a36 leaves _billustrations |
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| 500 | _aMaster of Science in Food and Nutrition | ||
| 504 | _aIncludes bibliography | ||
| 650 | 0 | _aCookie industry | |
| 650 | 0 | _aCookies | |
| 650 | 0 | _aFlour additives | |
| 700 | 1 |
_4Usai, T _eSupervisor |
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| 942 |
_2lcc _cD |
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