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EFFECT OF PROCESSING AND BLENDING ON TARO AND WHEAT FLOUR COOKIES

 

Marketed By :  LAP LAMBERT Academic Publishing   Sold By :  Kamal Books International  
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  • Product Description
 

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.

Product Specifications
SKU :COC99909
AuthorAbinet Tekle Hagos,Dr.Eng. Solomon Worku and Prof. Negussie Retta
LanguageEnglish
BindingPaperback
Number of Pages72
Publishing Year2011-05-12T00:00:00.000
ISBN978-3844390254
Edition1 st
Book TypeAgriculture & farming
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-08-18 00:00:00
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