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Beschreibung
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.
A Thesis Submitted to the School of Graduate Studies of Addis Ababa University
Details
| Verlag | LAP LAMBERT Academic Publishing |
| Ersterscheinung | 12. Mai 2011 |
| Maße | 22 cm x 15 cm x 0.5 cm |
| Gewicht | 125 Gramm |
| Format | Softcover |
| ISBN-13 | 9783844390254 |
| Seiten | 72 |
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