Production of whole cassava bread using cassava gel fraction as binding agent
Description: xi, 54pSubject(s): Food science and technology![](/opac-tmpl/bootstrap/itemtypeimg/npl/Biography.gif)
Current library | Call number | Status | Date due | Barcode |
---|---|---|---|---|
Main | FST.O46x 2010 (Browse shelf(Opens below)) | Not for loan | TH0001439 |
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