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Standardized Karlang (Colocasia Esculenta) Formulation: Basis for Enhancement of Pedagogical Practices in Bread and Pastry Production
This study aimed to determine the standardized Karlang formulation as a basis for enhancing pedagogical practices in bread and pastry production. The study utilized a Completely Randomized Design (CRD), incorporating a control group and three bread formulations. It was done through the experimental
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