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Functional properties of cassava, Defatted soy beans and wheat flours and acceptability of bread from the flour blends.

By: Omolaja, Olayinka EstherPublication details: Iwo: Bowen University, 2015. Description: xii, 63p. illSubject(s): Food science and technology
Item type: Students projects
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Holdings
Current library Collection Call number Status Date due Barcode
Main
Special Coll. 		Non Fiction FST .O46x 2015 (Browse shelf(Opens below)) Not for loan TH0002143

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