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Development and quality evaluation of maize-based porridge flour blended with Whey/ Prudence K. Njiru

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Material type: Text

TextDescription: 80 pages.; illLOC classification:

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Holdings
Item type	Current library	Call number	Status	Barcode
Special Collection	Margaret Thatcher Library First Floor	TX 558 .M2N55 2013 (Browse shelf(Opens below))	Not for loan	20078300
Special Collection	Margaret Thatcher Library First Floor	TX 558 .M2N55 2013 (Browse shelf(Opens below))	Not for loan	20133847

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Previous	TX 361 .G48 2014 Nutrional status and level of alcohol dependence among men living in Gesima village,Nyamira county, Kenya/	TX 361 .L35 2013 The effects of rehabilitation on nutritional status of alcohol dependent males in Nairobi/	TX 369 \| .P35 2009 Healthy foods : new lifestyle /	TX 558 .M2N55 2013 Development and quality evaluation of maize-based porridge flour blended with Whey/	TX 558 .M2N55 2013 Development and quality evaluation of maize-based porridge flour blended with Whey/	TX 715 .K575 1963 500 recipes for parties /	TX 907 .C8 1988 Atlanta restaurant guide /	Next

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