Comparative Evaluation Of Biscuits Produced From Blends Of Malted, Unmalted Sorghum Flour With Wheat Flour And Banana Flour

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Chapter One

INTRODUCTION
This chapter introduces the Comparative Evaluation Of Biscuits Produced From Blends Of Malted, Unmalted Sorghum Flour With Wheat Flour And Banana Flour 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 Comparative Evaluation Of Biscuits Produced From Blends Of Malted, Unmalted Sorghum Flour With Wheat Flour And Banana Flour, 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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Related Field(s):

Food Science and Technology (166), Nutrition and Dietetics (165), Food and Nutrition (150), Food Biochemistry (149), Food Chemistry (149), Nutritional Biochemistry (149)

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This Study On The Comparative Evaluation Of Biscuits Produced From Blends Of Malted, Unmalted Sorghum Flour With Wheat Flour And Banana Flour Is Relevant To Students And Researchers In Food and Nutrition
Food Biochemistry
Food Chemistry
Food Science and Technology
Nutrition and Dietetics
Nutritional Biochemistry And Related Fields.