Production And Assessment Of Acceptability Of Cake From A Blend Of Carrot And Wheat Flour Original

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Chapter One

1.0 INTRODUCTION
This chapter introduces the Production And Assessment Of Acceptability Of Cake From A Blend Of Carrot And Wheat Flour Original 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 Production And Assessment Of Acceptability Of Cake From A Blend Of Carrot And Wheat Flour Original, 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 Production And Assessment Of Acceptability Of Cake From A Blend Of Carrot And Wheat Flour Original 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)