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

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{
  "DOI": "10.20372/nadre:1019", 
  "author": [
    {
      "family": "Abinet Tekle"
    }
  ], 
  "issued": {
    "date-parts": [
      [
        2009, 
        6, 
        17
      ]
    ]
  }, 
  "abstract": "<p>THE EFFECT OF BLEND PROPORTION AND<br>\nBAKING CONDITION ON THE QUALITY OF<br>\nCOOKIE MADE FROM TARO AND WHEAT<br>\nFLOUR BLEND</p>", 
  "title": "THE EFFECT OF BLEND PROPORTION AND BAKING CONDITION ON THE QUALITY OF COOKIE MADE FROM TARO AND WHEAT FLOUR BLEND", 
  "type": "thesis", 
  "id": "1019"
}
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Publication date:
June 17, 2009
DOI:
10.20372/nadre:1019

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