MARANG AS AN ALTERNATIVE SOURCE OF GLUTEN
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ARTOCARPUS ODORATISSIMUS AS AN ALTERNATIVE SOURCE OF GLUTEN An Investigatory Project Presented to The Faculty of Research Studies Ozamiz City National High School Science and Technology Implementing High School Ozamiz City, Philippines In Fulfillment Of the Requirements for Research II Clem Carlo B. Clemeña Kent Henry P. Engracia Van Melbert D. Pongase
description
Research paper
Transcript of MARANG AS AN ALTERNATIVE SOURCE OF GLUTEN
ARTOCARPUS ODORATISSIMUS AS AN ALTERNATIVE
SOURCE OF GLUTEN
An Investigatory Project
Presented to
The Faculty of Research Studies
Ozamiz City National High School
Science and Technology Implementing High School
Ozamiz City, Philippines
In Fulfillment
Of the Requirements for Research II
Clem Carlo B. Clemeña
Kent Henry P. Engracia
Van Melbert D. Pongase
Dindo S. Premacio II
March 2013
Hypothesis
There is no significant difference between Artocarpus odoratissimus flour and
commercial flour in terms: color, odor, taste and nutritional content.
Variables
Dependent Variable
-
Independent Variable
-
Control
