The Sensory Evaluation Of Using Creaming Method And Flour Formulation Of Cake From All Purpose Flour, Corn Flour, And Soya Beans Flour Complete Project Material (PDF/DOC)
1.0 INTRODUCTION
This chapter introduces the Sensory Evaluation Of Using Creaming Method And Flour Formulation Of Cake From All Purpose Flour, Corn Flour, And Soya Beans 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.
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