Improvement of quality parameters of Sorghum based ice cream cones by variation of the amount of wheat

Simple item page
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
Files
Collections
Academic submissions (CAES)