Please use this identifier to cite or link to this item: http://hdl.handle.net/10299/211
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dc.contributor.authorBooy, Sharon-
dc.contributor.authorArmogan, Pia-
dc.contributor.authorGodfrey, Melissa-
dc.date.accessioned2010-05-14T20:21:04Z-
dc.date.available2010-05-14T20:21:04Z-
dc.date.issued2010-04-28-
dc.identifier.urihttp://hdl.handle.net/10299/211-
dc.descriptionproject presentation in pptx formaten_US
dc.description.abstractPresentation from OCE Connections student presentations, April 2010.en_US
dc.language.isoenen_US
dc.subjectGlutenen_US
dc.subjectgluten-freeen_US
dc.subjectrecipeen_US
dc.subjectChefen_US
dc.subjectCulinaryen_US
dc.subjectflouren_US
dc.subjectN2en_US
dc.subjectIngredientsen_US
dc.titleRecipe Development for a Gluten Free Flour Blenden_US
dc.typePresentationen_US
Appears in Collections:Hospitality and Tourism Management

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Alterna Gluten Free Flour Blend N2 OCE Presentation April 28.pptx3.86 MBMicrosoft PowerpointView/Open


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