Physico Chemical And Organoleptic Properties Of Flour And Fufu Processed From Cassava Varieties

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Chapter One

1.0 INTRODUCTION
This chapter introduces the Physico Chemical And Organoleptic Properties Of Flour And Fufu Processed From Cassava Varieties 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
2.1 Introduction
The chapter presents a review of related literature that supports the current research on the Physico Chemical And Organoleptic Properties Of Flour And Fufu Processed From Cassava Varieties, 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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