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Effect of Processing and Blending on Taro and Wheat Flour Cookies: a Thesis Submitted to the School of Graduate Studies of Addis Ababa University Prof. Negussie Retta
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Effect of Processing and Blending on Taro and Wheat Flour Cookies: a Thesis Submitted to the School of Graduate Studies of Addis Ababa University
Prof. Negussie Retta
This book is for everyone who appreciates the huge amount of wisdom accompanying the process of blending a tuber and a cereal to enhance both nutritional and health benefits of a cookie; not just for food scientists, nutritionists, dieticians and chefs who already had a chance to witness the wonders of the food world. It is about the possibility of replacing wheat flour with taro flour to produce a value added product without compromising the sensory attributes of a typical cookie.
| Media | Books Paperback Book (Book with soft cover and glued back) |
| Released | May 12, 2011 |
| ISBN13 | 9783844390254 |
| Publishers | LAP LAMBERT Academic Publishing |
| Pages | 72 |
| Dimensions | 150 × 4 × 226 mm · 125 g |
| Language | German |