CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF STUDY Over the years the production of cookies of various types has improved with the advancement of new technology in most of the …
PHYSIOCHEMICAL AND SENSORY EVALUATION OF COOKIES PRODUCED FROM BLENDS OF MALTED SORGHUM, SPROUTED BLACK BEANS AND COOKED COCOYAM FLOUR, PROXIMATE ANALYSIS, MINERALS
CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF STUDY Over the years the production of cookies of various types has improved with the advancement of new technology in most of the …