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Project Details
| Department | Food Technology |
| Type | Project |
| Pages | 55 |
| Reference Style | YES |
| Format | MS Word & PDF |
| Reference No. | FTE0103 |
Abstract
CHAPTER 11.0 INTRODUCTION1.1 BACKGROUND OF STUDYCookies are a form of confectionery products usually dried to a low moisture content (Okaka, 2009). Compared to biscuits, they tend to be larger with a softer chewer texture. They are consumed extensively all over the world as a snack food and on a large scale in developing countries where protein and caloric malnutrition are prevalent (Chinma and Gemah, 2007).With the increased advocacy on the consumption of functional foods by world nutrition bodies due to different health problems related to food consumption such as celiac diseases, diabetes a…
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Full material
₦ 5,000 $(29)
| Pages | 55 |
| Delivery | Instant, after payment |