Category: Food Science And Technology
Full Project – Production And Acceptability Studies Of Malted Sorghum (Sorghum Bicolor) Biscuit Click here to Get this Complete Project Chapter 1-5 TABLE OF CONTENTS Title Page Approval Page …
Full Project – EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT BAMBKA GROUNDNUT BLEND Click here to Get this Complete Project Chapter 1-5 CHAPTER ONE 1.0 INTRODUCTION …
Full Project – THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOY MILK PROCESSING AND STORAGE Click here to Get this Complete Project Chapter 1-5 ABSTRACT …
Full Project – EFFECTS OF DIFFERENT PROCESSING METHODS OF AFZELIA AFRICANA (AKPALATA) SEED FLOUR AS A SOUP THICKENER Click here to Get this Complete Project Chapter 1-5 ABSTRACT Afzelia …
Full Project – IMPORTANCE OF UTAZI GONGRONEMA LATIFOLIUM AND NCHUANWU OCIMUM GRATISSIUM Click here to Get this Complete Project Chapter 1-5 ABSTRACT The research work was focused on the …
Full Project – NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM Click here to Get this Complete Project Chapter 1-5 ABSTRACT Complementary foods were formulated using …
Full Project – PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR Click here to Get this Complete Project Chapter …
Full Project – Analysis of the hygienic condition of canteen food services Click here to Get this Complete Project Chapter 1-5 CHAPTER ONE BACKGROUND OF THE STUDY. Canteen …
Full Project – EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (Parkia biglobosa) Click here to Get this Complete …
Full Project – CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT Click here to Get this Complete Project Chapter 1-5 CHAPTER ONE ABSTRACT The nutritional potential walnut was determined by …
