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

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Material type: Text

TextPublication details: Ascot 2000Description: xvii.; 79 pages illus

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Holdings
Item type	Current library	Collection	Status	Barcode
Continuing Resources	ASCOT Library - Zabali Campus	Thesis	Available	0274

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