{"version":"1.0","type":"rich","provider_name":"EbookNetworking","provider_url":"https://www.ebooknetworking.net","title":"DEVELOPMENTS OF COOKIES FROM WHEAT, CARROT AND QUALITY PROTEIN MAIZE: Effect of processing on the physic-chemical properties of cookies  developed ... and quality protein maize composite flour","author_name":"Biniyam Tesfaye, Adamu zegeye, shimelis admasu","thumbnail_url":"https://www.ebooknetworking.net/books/384/430/big3844302530.jpg","thumbnail_width":330,"thumbnail_height":500,"html":"<a href=\"https://www.ebooknetworking.net/books_detail-3844302530.html\">DEVELOPMENTS OF COOKIES FROM WHEAT, CARROT AND QUALITY PROTEIN MAIZE: Effect of processing on the physic-chemical properties of cookies  developed ... and quality protein maize composite flour</a>","width":400,"height":300}