EFFECT OF PROCESSING AND BLENDING ON TARO AND WHEAT FLOUR COOKIES

ISBN-13: 9783844390254 / Angielski / Miękka / 72 str.

Abinet Tekle Hagos; Solomon Worku; Negussie Retta

Opis

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.

O autorze

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.