{"product_id":"effect-of-processing-and-blending-on-taro-and-wheat-flour-cookies-von-abinet-tekle-hagos-eng-solomon-worku-und-negussie-retta","title":"EFFECT OF PROCESSING AND BLENDING ON TARO AND WHEAT FLOUR COOKIES","description":"\u003cp\u003eThis 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.\u003c\/p\u003e\u003cdiv class=\"aw-variant-hidden-subtitle-div\" id=\"aw-variant-subtitle-9783844390254\"\u003e\u003ch3\u003eA Thesis Submitted to the School of Graduate Studies of Addis Ababa University\u003c\/h3\u003e\u003c\/div\u003e","brand":"Autorenwelt Shop","offers":[{"title":"Softcover - 9783844390254","offer_id":39471344681053,"sku":"9783844390254","price":49.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/0622\/files\/50641b61-1539-49ae-beb8-8bbeb7135e90.jpg?v=1757743128","url":"https:\/\/shop.autorenwelt.de\/products\/effect-of-processing-and-blending-on-taro-and-wheat-flour-cookies-von-abinet-tekle-hagos-eng-solomon-worku-und-negussie-retta","provider":"Autorenwelt Shop","version":"1.0","type":"link"}