Production Processes Of Improving The Quality Of “Pupuru” (A Fermented Traditional Cassava Flour)

Chapter One

1.0 INTRODUCTION:

This chapter introduces the Production Processes Of Improving The Quality Of “Pupuru” (A Fermented Traditional Cassava Flour) and its relevance, states the research problems, research questions, and objectives, provides a background of the study, and should also include the research hypothesis [INTRO83046]…

Chapter Two: Literature Review

2.0 INTRODUCTION:

This chapter provides the background and context of the research problems, reviews the existing literature on the Production Processes Of Improving The Quality Of “Pupuru” (A Fermented Traditional Cassava Flour), and acknowledges the contributions of scholars who have previously conducted similar research [REV83046] …

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    • Title: Production Processes Of Improving The Quality Of “Pupuru” (A Fermented Traditional Cassava Flour):

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