Category: Food Science And Technology
Full Project – THE 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 …
Full Project – ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD Click here to Get this Complete …
Full Project – ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION Click here to Get this Complete Project Chapter 1-5 TABLE OF CONTENT CHAPTER …
Full Project – FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION Click here to Get this Complete Project Chapter 1-5 ABSTRACT This research work explored the concept …
Full Project – THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES PIPE GUIEENSE (UZIZA) XYLPIA AETHPICA (UDA) MONODORA MYRISTICA (EHURU) TETRAPELURA TETRAPTERA (OSHOSHO) ABSTRACT a comparative …
Full Project – INVESTIGATION ON THE OCCURRENCE OF HEAVY METALS IN YOGHURT SOLD Click here to Get this Complete Project Chapter 1-5 ABSTRACT 24 samples of different brands of …
Full Project – EFFECT OF NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL (NAFDAC) ON FOOD INDUSTRY IN NIGERIA Click here to Get this Complete Project Chapter …
Full Project – CAUSES AND PREVENTION OF HAZARDS IN THE FOOD PREPARATION AREA Click here to Get this Complete Project Chapter 1-5 CHAPTER ONE 1.0 INTRODUCTION Occupation hazards constitute a …
Full Project – PRODUCING AND SENSORY EXAMINATION OF BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR Click here to Get this Complete Project Chapter …
Full Project – USE OF COMPOSITE BLENDS FOR BISCUIT MAKING Click here to Get this Complete Project Chapter 1-5 CHAPTER ONE 1.0 INTRODUCTION Biscuits are the major products produced by …
