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1.0 INTRODUCTION
This chapter introduces the Effect Of Steeping Period On Yield And Acceptability Of Starch Extracted From Sorghum (Sorghum Bicolor, White Variety And Red Variety) and its relevance, states the research problems, research questions, and objectives, provides a background of the study, and should also include the research hypothesis…
2.0 LITERATURE REVIEW
2.1 Introduction
This section presents a review of related literature that supports the current research on the Effect Of Steeping Period On Yield And Acceptability Of Starch Extracted From Sorghum (Sorghum Bicolor, White Variety And Red Variety), 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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