These are substances used in doughs and batters that cause a foaming action which lightens or softens the mixture.
Examples are:
a. Flour
b. Egg
c. Yeast
d. Baking Powder
LEARN WHAT TO DO IN YOUR KITCHEN
- Population Growth and Food Supply
- Why Good People Die
- The Mother Space
- The Witness Authority
- The Quiet Time with God
- Challenge of Growth of Business Growth
- Importance of Ethics in Business
- Adoption of Marketing Research in SMEs
- The Origin and Historical Development of Women Entrepreneurship
Research Methodology – Job Design and Organizational Resilience of Pharmaceutical Firms; Using Port Harcourt as a Case Study- Communion Service Manual
- What to do if you observe that you are Infertile as a Woman
The Concept of Intellectual Property Right and Creativity- The Youths and Evangelism (Outlines)
- Buer
- Functions and Objectives of the African Development Bank (ADB)
- Government as an Academic Field of Study
- THE FALL OF MAN
ACCIDENTAL SIGNS/SYMBOLS- Humans
- It’s there
Eastern Star Rings- Haagenti
- Effects of Agricultural Activities on Ecological Systems
- The Baptism of the Holy Spirit
- Government Agencies and Regulations
- Teaser
- THE BIBLE IS UNIVERSAL
- Amdusias
- Adoration
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Root ₦250.00 - Alateme ₦250.00
-
Bari Nayia ₦500.00 - Sawale ₦250.00
- Solstice ₦1,000.00
