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    Tag Archives: DEVELOPMENT AND QUALITY ASSESSMENT OF GLUTEN-FREE BREAD FROM RICE–PLANTAIN FLOUR BLENDS IN LAGOS STATE

    DEVELOPMENT AND QUALITY ASSESSMENT OF GLUTEN-FREE BREAD FROM RICE–PLANTAIN FLOUR BLENDS IN LAGOS STATE

    FOOD SCIENCE PROJECT TOPICS AND MATERIALS

    DEVELOPMENT AND QUALITY ASSESSMENT OF GLUTEN-FREE BREAD FROM RICE–PLANTAIN FLOUR BLENDS IN LAGOS STATE CHAPTER ONE INTRODUCTION 1.1 Background of the Study The popularity of gluten-free (GF) food products has evolved from being niche dietary supplements to mainstream foods due to the rise in global incidence of celiac disease (CD), non-celiac gluten sensitivity (NCGS) and […]

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