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

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Chapter One

1.0 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

2.0 LITERATURE REVIEW
This chapter examines existing research and theories that are related to the Comparative Evaluation Of Biscuits Produced From Blends Of Malted, Unmalted Sorghum Flour With Wheat Flour And Banana Flour, summarizes key findings, identifies any gaps or conflicts in the literature, and establishes a foundation for the current study…

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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 the following fields:

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