Category: Food Science And Technology
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 …
Full Project – ANALYSIS OF THE HYGIENIC CONDITION OF CANTEEN FOOD SERVICES IN NIGERIA Click here to Get this Complete Project Chapter 1-5 CHAPTER ONE CHAPTER ONE BACKGROUND OF …
Full Project – ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING Click here to Get this …
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 …
Full Project – EFFECTS OF SOME SALTS (Nacl and Na2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR Click here to Get this Complete Project Chapter 1-5 …
Full Project – THE 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 …
Full Project – IMPORTANCE OF UTAZI (GONGRONEMA LATIFOLIUM) AND NCHUANWU (OCIMUM GRATISSIUM) IN HUMAN BODY Click here to Get this Complete Project Chapter 1-5 ABSTRACT The research work was …
Full Project – PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR Click here to Get this Complete Project Chapter 1-5 Abstract Production of biscuit using composite …
Full Project – NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM ROASTED AFRICAN YAM BEAN AND CRAYFISH Click here to Get this Complete Project Chapter 1-5 …
Full Project – IMPROVEMENTS ON INDIGENOUS FERMENTED FOODS, PROSPECTS AND CONSTRAINTS Click here to Get this Complete Project Chapter 1-5 ABSTRACT. This is a review on indigenous fermented foods outlining …
