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

BibTeX Export

@misc{abinet_tekle_2009_1019,
  author       = {Abinet Tekle},
  title        = {{THE EFFECT OF BLEND PROPORTION AND BAKING 
                   CONDITION ON THE QUALITY OF COOKIE MADE FROM TARO
                   AND WHEAT FLOUR BLEND}},
  month        = jun,
  year         = 2009,
  publisher    = {National Academic Digital Repository of Ethiopia},
  doi          = {10.20372/nadre:1019},
  url          = {https://doi.org/10.20372/nadre:1019}
}
0
0
views
downloads
All versions This version
Views 00
Downloads 00
Data volume 0 Bytes0 Bytes
Unique views 00
Unique downloads 00
More info on how stats are collected.
Indexed in
Publication date:
June 17, 2009
DOI:
10.20372/nadre:1019

Zenodo DOI Badge

DOI 

10.20372/nadre:1019

Markdown 

[![DOI](https://nadre.ethernet.edu.et/badge/DOI/10.20372/nadre:1019.svg)](https://doi.org/10.20372/nadre:1019)

reStructedText 

.. image:: https://nadre.ethernet.edu.et/badge/DOI/10.20372/nadre:1019.svg
   :target: https://doi.org/10.20372/nadre:1019

HTML 

<a href="https://doi.org/10.20372/nadre:1019"><img src="https://nadre.ethernet.edu.et/badge/DOI/10.20372/nadre:1019.svg" alt="DOI"></a>

Image URL 

https://nadre.ethernet.edu.et/badge/DOI/10.20372/nadre:1019.svg

Target URL 

https://doi.org/10.20372/nadre:1019

Communities:
License (for files):
Creative Commons Attribution

Versions

Version 1 10.20372/nadre:1019 Jun 17, 2009
Cite all versions? You can cite all versions by using the DOI 10.20372/nadre:1018. This DOI represents all versions, and will always resolve to the latest one. Read more.

Share

Cite as

Export