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DEVELOPMENTS OF COOKIES FROM WHEAT, CARROT AND QUALITY PROTEIN MAIZE

 

Marketed By :  LAP LAMBERT Academic Publishing   Sold By :  Kamal Books International  
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Rs. 3,651

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  • Product Description
 

The major component of cookie making is wheat and it contains low amount of ?-carotene, it is also deficient in some amino acids such as lysine and tryptophan. Carrot and quality protein maize on the other hand are a rich source of ?-carotene and, lysine and tryptophan respectively. Hence the study was aimed to supplement wheat flour with carrot and quality protein maze in order to develop a cookie rich in ? -carotene, lysine and tryptophan and to study the effect of processing on the quality attributes of cookies. This document give an insight on how processing could affect the quality attributes of cookie and should be useful especially for cookie or biscuit industries, professionals in food process engineering, and food science and nutrition .

Product Specifications
SKU :COC82431
AuthorBiniyam Tesfaye,Adamu zegeye and Shimelis Admasu
LanguageEnglish
BindingPaperback
Number of Pages116
Publishing Year2011-02-09T00:00:00.000
ISBN978-3844302530
Edition1 st
Book TypeChemical engineering
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-10-08 00:00:00