Category: Food Science And Technology
Full Project – PRODUCTION OF BREAD USING WHEAT AND CASSAVA BLEND FLAVOURED WITH GINGER Click here to Get this Complete Project Chapter 1-5 CHAPTER ONE 1.0 INTRODUCTION Bread is a …
Full Project – PRODUCTION OF JAM USING BANANA/ITS NUTRITIVE VALUE Click here to Get this Complete Project Chapter 1-5 ABSTRACT Production of jam is a process being advocated for …
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 ABSTRACT Study of effect of …
Full Project – ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE Click here to Get this Complete Project Chapter 1-5 ABSTRACT Saccharomyces cerevisiae was isolated …
Full Project – EFFECT OF AVAILABILITY OF EQUIPMENT ON STUDENTS’ PERFORMANCE IN FOODS AND NUTRITION Click here to Get this Complete Project Chapter 1-5 ABSTRACT The main purpose of …
Full Project – PHYSICO CHEMICAL AND ORGANOLEPTIC PROPERTIES OF FLOUR AND FUFU PROCESSED FROM CASSAVA VARIETIES Click here to Get this Complete Project Chapter 1-5 CHAPTER ONE Fufu is …
Full Project – ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOUGHOURT PRODUCTION Click here to Get this Complete Project Chapter 1-5 ABSTRACT Many producers of yoghurt are confused on …
Full Project – MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON Click here to Get this Complete Project Chapter 1-5 ABSTRACT Palm kernel, coconut and melon …
Full Project – PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI” (COMMERCIAL “OGIRI”) Click here to Get this Complete Project Chapter …
Full Project – ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHOURT PRODUCTION Click here to Get this Complete Project Chapter 1-5 CHAPTER ONE INTRODUCTION Yoghourt is a fermented milk …
