Category - FOOD SCIENCE AND TECH
NUTRITIONAL DISORDER COMMONLY FOUND IN NIGERIA
EFFECT OF AVAILABILITY OF EQUIPMENT ON STUDENTS’...
“MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM...
ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN...
“MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM...
PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED...
EFFECTS OF SOME SALTS (NACL AND NA2 SO4) ON FUNCTIONAL...
IMPORTANCE OF UTAZI (GONGRONEMA LATIFOLIUM) AND...
CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT
EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF...
EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND...
EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER...
NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI...
PRODUCTION AND EVALUATION OF BREAD USING BLEND OF...
PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM...
PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR...
THE PHYSICOCHEMICAL PROPERTIES OF HONEY
THE ROLE OF NUTRITION IN THE WELL-BEING OF...
IRRADIATION AS A MEANS OF PRESERVATION IN THE FOOD...
INVESTIGATION ON THE OCCURENCE OF HEAVY METALS IN...
EFFECT OF NATIONAL AGENCY FOR FOOD AND DRUG...
CAUSES AND PREVENTION OF HAZARDS IN THE FOOD...
PRODUCING AND SENSORY EXAMINATION OF BISCUIT USING...
NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC...
EXTRACTION OF OLEORESIN AND ESSENTIAL OILS IN HERBS...
PHYSICO CHEMICAL AND ORGANOLEPTICPROPERTIES OF FLOUR...
PRODUCTION OF OGIRI FROM SOYABEAN USING MICRO ORGANISM...
ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN...
THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND...
ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING...
ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES...
IMPORTANCE OF UTAZI GONGRONEMA LATIFOLIUM AND NCHUANWU...
NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC...
PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT...
THE EXTRACTION AND PRODUCTION OF ESSENTIAL OIL FROM...
PRODUCTION OF BREAD USING WHEAT AND CASSAVA BLEND...
PRODUCTION OF JAM USING BANANA/ITS NUTRITIVE VALUE
THE PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY...
THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE...
IMPORTANCE OF UTAZI GONGRONEMA LATIFOLIUM AND NCHUANWU...
NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC...
PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT...
ANALYSIS OF THE HYGIENIC CONDITION OF CANTEEN FOOD...
CONSUMERS ACCEPTABILITY AND PHYSIO CHEMICAL QUALITY OF...
PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGIN
INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND...
USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING...
EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE...
PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO...
THE PHYSICO CHEMICAL AND ORGANOLEPTIC PROPERTIES OF...
PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM...
EFFECTS OF DIFFERENT SALTS (NACL AND NA2 SO4) ON...
THE EFFECT OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE...
THE EFFECT OF PROCESSING ON AFZELIA AFRICANA...
THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID...
EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF...
EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY...
ISOLATION/PERFORMANCE EVALUATION OF SACCHAROMYCES...
PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES...
THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF...
FOOD SECURITY & NATIONAL DEVELOPMENT IMPLICATION...
PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ
EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON...