Production And Evaluation Of Finger Millet-Soybean-Egg Yolk Flour; A Complementary Food

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Chapter One

INTRODUCTION
This chapter introduces the Production And Evaluation Of Finger Millet-Soybean-Egg Yolk Flour; A Complementary Food 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

LITERATURE REVIEW
This section presents a review of related literature that supports the current research on the Production And Evaluation Of Finger Millet-Soybean-Egg Yolk Flour; A Complementary Food, 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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Related Field(s):

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

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This Study On The Production And Evaluation Of Finger Millet-Soybean-Egg Yolk Flour; A Complementary Food Is Relevant To Students And Researchers In Food and Nutrition
Food Biochemistry
Food Chemistry
Food Science and Technology
Nutrition and Dietetics
Nutritional Biochemistry And Related Fields.