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The Effect of Varying Levels of Gabi Flour (Xanthosoma sagittifolium) as a subtitute in Chiffon Cake Baking (Record no. 2911)

MARC details
000 -LEADER
fixed length control field	00306nam a22000977a 4500
100 ## - MAIN ENTRY--AUTHOR NAME
Personal name	Monteverde, Alona Marie A.
245 ## - TITLE STATEMENT
Title	The Effect of Varying Levels of Gabi Flour (Xanthosoma sagittifolium) as a subtitute in Chiffon Cake Baking
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication	Ascot
Year of publication	2000
300 ## - PHYSICAL DESCRIPTION
Number of Pages	xvii.; 79 pages
Other physical details	illus
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type	Continuing Resources

Holdings
Collection code	Home library	Current library	Date acquired	Accession Number	Koha item type
Thesis	ASCOT Library - Zabali Campus	ASCOT Library - Zabali Campus	29/05/2020	0274	Continuing Resources