Development and quality evaluation of maize-based porridge flour blended with Whey/ Prudence K. Njiru
Material type:
TextDescription: 80 pages.; illLOC classification: - TX 558Â .M2N55
| 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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| 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 / | TX 911.3 .L43 2009 Entrepreneurship & small business management : In the hospitality industry / |
includes bibliographic references
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