FUNGAL INFESTATION ON BAKERY PRODUCT DREAM

TABLE OF CONTENT

Title page

Certification

Dedication

Acknowledgement

Abstract

List of table

Table of contents

CHAPTER ONE

1.0 Introduction Of “Fungal Infestation On Bakery Product Dream”

1.1 Background information

1.2 Aims and objective of study

1.3 Hypothesis

1.4 Statement of problem

1.5 Significance of study

1.6 Limitation of study

CHAPTER TWO

2.0 Literature Review Of “Fungal Infestation On Bakery Product Dream”

2.1 Composition of bread and its requirement

2.2 Sources of contamination

2.3 Infestation of bakery products

2.4 Types of spoilage in bread

2.5 The hazard analysis critical control point

2.6 Degradation and deterioration of bread

2.7 Mycotoxin

2.8 Preservative

CHAPTER THREE

3.0 Materials And Method Of “Fungal Infestation On Bakery Product Dream”

3.1 Sample collection

3.2 Material used for the preparation of the medium

3.3 Preparation the medium

3.4 Isolation and identification procedure

3.4.1 Isolation method

3.5 Identification of fungi

CHAPTER FOUR

4.1 Result

4.2 Discussion

CHAPTER FIVE

5.0 Conclusion And Recommendation

5.1 Conclusion

5.2 Recommendation

References

Questionnaires

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