EFFECT OF PROCESSING AND BLENDING ON TARO AND WHEAT FLOUR COOKIES | A Thesis Submitted to the School of Graduate Studies of Addis Ababa University

Abinet Tekle Hagos (u. a.)

ISBN 10: 3844390251 / ISBN 13: 9783844390254

Published by LAP LAMBERT Academic Publishing, 2011

About this Item

EFFECT OF PROCESSING AND BLENDING ON TARO AND WHEAT FLOUR COOKIES | A Thesis Submitted to the School of Graduate Studies of Addis Ababa University | Abinet Tekle Hagos (u. a.) | Taschenbuch | 72 S. | Englisch | 2011 | LAP LAMBERT Academic Publishing | EAN 9783844390254 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu.

Seller Inventory # 107007264

Bibliographic Details

• Title: EFFECT OF PROCESSING AND BLENDING ON TARO AND WHEAT FLOUR COOKIES | A Thesis Submitted to the School of Graduate Studies of Addis Ababa University
• Publisher: LAP LAMBERT Academic Publishing
• Publication Date: 2011
• Language: English
• ISBN 10: 3844390251
• ISBN 13: 9783844390254
• Binding: Taschenbuch
• Condition: Neu
• Dimensions: 220W x 150H x 5D millimeters 220 millimeters width by 150 millimeters height by 5 millimeters depth
• Weight: 125 grams
• Seller catalogs:
  • Bücher

About this title

Synopsis

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.

About the Author

The author of this book, Abinet Tekle – M.Sc. in Food Science and Nutrition – is a scientist/journalist who is currently working as an Editor-in-chief of a nutrition and health newspaper. He believes that Ethiopian foods and recipes have a lot to offer to the world’s food manufacturing and diet industry.