The acceptability level of the three types of flour in making pizza / Ruby T. Jalipa.
By: Jalipa, Ruby T
Contributor(s): Vilvar, Meriam A [Co-author.]
Copyright date: c2002Publisher: Sibalom, Antique : Polytechnic State College of Antique. Description: 44 pagesContent type: text Media type: unmediated Carrier type: volume| Item type | Current location | Home library | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
| Theses (CTE) | Sibalom | Sibalom Theses (CTE) | TH 371.33 J22a 2002 (Browse shelf) | Available | TH 1450 |
Total holds: 0
Thesis (Education)- Polytechnic State College of Antique, 2002.
Bibliography: leaves 39-40.
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