develop my theoritical framework for my research paper. title is consumer preference for chayote puto vs traditional puto. objective is to 1. determine the level of acceptability of chayote puto in terms of taste appearance and texture 2. determine the level of acceptability of traditional puto in terms of taste appearance and texture 3. compare the consumer preference for chayote puto vs traditional puto in terms of taste appearance and texture by gender, by age and by course. Aim to conduct is to introduce and develop a nutritionist snacks for the students of BSU buguias campus.
theoritical framework for consumer preference for chayote puto vs traditional puto
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