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Effect Of Storage Time On The Functional Properties Of Wheat Bambka Groundnut Blend.
Production Of “Ogiri” From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “Ogiri (Commercial “Ogiri”).
Effects Of Different Processing Techniques On The Organoleptic Quality Of Soymilk Processing And Storage.
Physico Chemical And Organoleptic properties Of Flour And Fufu Processes From Cassava Varieties.
Microorganisms Associated With The Spoilage Of Watermelon And Pawpaw. Case Study Of Bwari Area Council
Use Of Cowpea For Shito Production.
Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine Elaels Guinneensis At Different Temperature Of Proofing During Bread Making.
Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange Citrus Silences Tangerine Citrus Reticulate Lemon C Groups Citrus Paradox.
Promote Composition Of Pleurotus Tuberrcogin. A Case Study Of From Enugu Area
Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean Sphenostylis Stenocarpa.
Chemical And Sensory Evaluation Of Peanut Butter.
Impact Of NAFDAC On The Consumption Of Consumer Goods Beverage. A Case study of Nigerian Breweries Enugu state
Assessment Of Nutritional Knowledge And Practices Among Expectant Mothers. In Oviri-Okpe Delta State
Effects Of Hygiene Practices In The Operation Of Restaurants And Hotels.
Knowledge And Practice Of Food Hygiene Among Food Vendors. A Case Study Of Food Vendors In Ihima Community, Okehi Local Government Area Of Kogi State
Significance Of Innovation And Technology In Transforming Food Security.
Use Of Composite Flour Blends For Biscuit Making Peanut Cassava Flour.
Effect Of Processing On Afzelia Africana Akpalata And Brachystegia Spp Flour As Soup Thickener.
Margarine Production Using Oil Blends From Palm Kernel, Coconut And Melon.
Consumers Acceptability And Physio Chemical Quality Of Breakfast From Malted Sorghum.
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