Chemical Changes During Thermal Processing Of Unfermented And Fermented Red Kidney Beans (Phaseolus Vulgaris) And Effects On In Vitro Protein Digestibility
Chapter One
1.0 INTRODUCTION:
This chapter introduces the Chemical Changes During Thermal Processing Of Unfermented And Fermented Red Kidney Beans (Phaseolus Vulgaris) And Effects On In Vitro Protein Digestibility and its relevance, states the research problems, research questions, and objectives, provides a background of the study, and should also include the research hypothesis [INTRO52990]…
Chapter Two: Literature Review
2.0 INTRODUCTION:
This chapter provides the background and context of the research problems, reviews the existing literature on the Chemical Changes During Thermal Processing Of Unfermented And Fermented Red Kidney Beans (Phaseolus Vulgaris) And Effects On In Vitro Protein Digestibility, and acknowledges the contributions of scholars who have previously conducted similar research [REV52990] …