Thesis Open Access

THE EFFECT OF BLEND PROPORTION AND BAKING CONDITION ON THE QUALITY OF COOKIE MADE FROM TARO AND WHEAT FLOUR BLEND

Abinet Tekle

THE EFFECT OF BLEND PROPORTION AND
BAKING CONDITION ON THE QUALITY OF
COOKIE MADE FROM TARO AND WHEAT
FLOUR BLEND

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Publication date:
June 17, 2009
DOI:
10.20372/nadre:1019

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10.20372/nadre:1019

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