Category: Food Science And Technology
Full Project – PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANTAIN FLOUR Click here to Get this Complete Project Chapter 1-5 ABSTRACT Plantains (Musa epp) are important staple foods, …
Full Project – EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY) Click here to Get this Complete …
Full Project – CONSUMERS ACCEPTABILITY AND PHYSIO CHEMICAL QUALITY OF BREAKFAST FROM MALTED SORGHUM SORGHUM VULGARC VAR KSVS ACHA DIGITARIA EXILIB AND CASSAVA MANIHOT ESCULANTE STARCH Click here to …
Full Project – PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGIN Click here to Get this Complete Project Chapter 1-5 CHAPTER ONE INTRODUCTION plenntus tuberregium is a fungi as and an aerobic metabolism …
Full Project – INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN SPHENOSTYLIS STENOCARPA Click here to Get this Complete Project Chapter 1-5 CHAPTER …
Full Project – USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING PEANUT CASSAVA FLOUR Click here to Get this Complete Project Chapter 1-5 CHAPTER ONE 1.0 INTRODUCTION Biscuits are …
Full Project – EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE Click here to Get this Complete Project Chapter 1-5 CHAPTER ONE 1.0 …
Full Project – PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI Click here to Get this Complete Project Chapter 1-5 ABSTRACT …
Full Project – EFFECT OF PROCESSING ON AFZELIA AFRICANA AKPALATA AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKENER Click here to Get this Complete Project Chapter 1-5 CHAPTER ONE …
Full Project – PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX). Click here to Get this …
