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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{
  "description": "<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>", 
  "license": "http://www.opendefinition.org/licenses/cc-by", 
  "creator": [
    {
      "affiliation": "ADDIS ABABA UNIVERSITY", 
      "@type": "Person", 
      "name": "Abinet Tekle"
    }
  ], 
  "headline": "THE EFFECT OF BLEND PROPORTION AND BAKING CONDITION ON THE QUALITY OF COOKIE MADE FROM TARO AND WHEAT FLOUR BLEND", 
  "image": "https://zenodo.org/static/img/logos/zenodo-gradient-round.svg", 
  "datePublished": "2009-06-17", 
  "url": "https://nadre.ethernet.edu.et/record/1019", 
  "@context": "https://schema.org/", 
  "identifier": "https://doi.org/10.20372/nadre:1019", 
  "@id": "https://doi.org/10.20372/nadre:1019", 
  "@type": "ScholarlyArticle", 
  "name": "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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