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Anglický jazyk
EFFECT OF PROCESSING AND BLENDING ON TARO AND WHEAT FLOUR COOKIES
Autor: Abinet Tekle Hagos
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... Viac o knihe
Na objednávku
45.36 €
bežná cena: 50.40 €
O knihe
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.
- Vydavateľstvo: LAP LAMBERT Academic Publishing
- Rok vydania: 2011
- Formát: Paperback
- Rozmer: 220 x 150 mm
- Jazyk: Anglický jazyk
- ISBN: 9783844390254
Nemecký jazyk 
