This Research Project Material is Based on COMPARATIVE STUDY ON THE PROXIMATE COMPERATION AND SENSORY EVALUATION OF LOCAL DISHES PREPARED WITH DIFFERENT VARITIES OF BEANS. TABLE OF CONTENT Title Page———i Certification——–ii Dedication———iii Acknowledgement——-iv Abstract ———vi Table of Content——–vii Chapter One 1.0 Introduction ——-1 1.1 Statement of Problem——4 1.2 Purpose of the …
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