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This document summarizes an investigatory project that studied using Artocarpus odoratissimus flour as an alternative to commercial flour. The project hypothesized that there would be no significant difference between A. odoratissimus flour and commercial flour in terms of color, odor, taste, and nutritional content. It identified the dependent variable, independent variable, and control variables that would be used to test this hypothesis.

Author

Sky King

Language

EN