Characteristics Of Traditional Snacks Produced From Citrullus Vulgaris S, Glycine Max L, Arachis Hypogea L And Sclerotium Tuberygii

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Chapter One

INTRODUCTION
This chapter introduces the Characteristics Of Traditional Snacks Produced From Citrullus Vulgaris S, Glycine Max L, Arachis Hypogea L And Sclerotium Tuberygii and its relevance, states the research problems, research questions, and objectives, provides a background of the study, and should also include the research hypothesis…

Chapter Two

LITERATURE REVIEW
This section presents a review of related literature that supports the current research on the Characteristics Of Traditional Snacks Produced From Citrullus Vulgaris S, Glycine Max L, Arachis Hypogea L And Sclerotium Tuberygii, systematically identifying documents with relevant analyzed information to help the researcher understand existing knowledge, identify gaps, and outline research strategies, procedures, instruments, and their outcomes…

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