Quality Characteristics Of Biscuit Produced With Wheat-Sweet Potatoes Composite Flour

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

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Abstract: Your abstract section of the Quality Characteristics Of Biscuit Produced With Wheat-Sweet Potatoes Composite Flour should provide a concise summary of the project, including the issue statement, methodology, findings, and conclusion.

Introduction: Your introduction part should introduce the research by offering background information, stating the problem, aims, research questions or hypotheses, and the significance of the research [INT79747].

Literature Review: The literature review should review previous research, revealing gaps that the study intends to fill [LIT79747].

References: References section should list all the sources cited throughout the Quality Characteristics Of Biscuit Produced With Wheat-Sweet Potatoes Composite Flour, formatted according to a specific citation style.

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