The Effect of Varying Levels of Gabi Flour (Xanthosoma sagittifolium) as a subtitute in Chiffon Cake Baking

Monteverde, Alona Marie A.

The Effect of Varying Levels of Gabi Flour (Xanthosoma sagittifolium) as a subtitute in Chiffon Cake Baking - Ascot 2000 - xvii.; 79 pages illus

The Effect of Varying Levels of Gabi Flour (Xanthosoma sagittifolium) as a subtitute in Chiffon Cake Baking

APA

Monteverde A. M. A., . (2000). The Effect of Varying Levels of Gabi Flour (Xanthosoma sagittifolium) as a subtitute in Chiffon Cake Baking. Ascot: .

Chicago

Monteverde Alona Marie A, . 2000. The Effect of Varying Levels of Gabi Flour (Xanthosoma sagittifolium) as a subtitute in Chiffon Cake Baking. Ascot: .

Harvard

Monteverde A. M. A., . (2000). The Effect of Varying Levels of Gabi Flour (Xanthosoma sagittifolium) as a subtitute in Chiffon Cake Baking. Ascot: .

MLA

Monteverde Alona Marie A, . The Effect of Varying Levels of Gabi Flour (Xanthosoma sagittifolium) as a subtitute in Chiffon Cake Baking. Ascot: . 2000.

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