Effect of Processing and Blending on Taro and Wheat Flour Cookies
Abinet Tekle Hagos • Dr Solomon Worku • Prof Negussie Retta
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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.
- Format: Pocket/Paperback
- ISBN: 9783844390254
- Språk: Engelska
- Antal sidor: 72
- Utgivningsdatum: 2011-05-12
- Förlag: LAP Lambert Academic Publishing