Improvement of quality parameters of Sorghum based ice cream cones by variation of the amount of wheat
dc.contributor.author | Katamba, Matthew Kenneth | |
dc.date.accessioned | 2018-09-27T07:36:42Z | |
dc.date.available | 2018-09-27T07:36:42Z | |
dc.identifier.uri | http://hdl.handle.net/20.500.12281/4540 | |
dc.title | Improvement of quality parameters of Sorghum based ice cream cones by variation of the amount of wheat | en_US |
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