Consumers Acceptability And Physio Chemical Quality Of Breakfast From Malted Sorghum.
Impact Of NAFDAC On The Consumption Of Consumer Goods Beverage. A Case study of Nigerian Breweries Enugu state
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
Physico Chemical And Organoleptic properties Of Flour And Fufu Processes From Cassava Varieties.
Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange Citrus Silences Tangerine Citrus Reticulate Lemon C Groups Citrus Paradox.
Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean Sphenostylis Stenocarpa.
Attitude Of Working Mothers Towards Exclusive Breast Feeding. Case Study Of General Hospital Ughelli
Production And Acceptability Studies Of Malted Sorghum (Sorghum Bicolor) Biscuit.
Effects Of Different Processing Techniques On The Organoleptic Quality Of Soymilk Processing And Storage.
Promote Composition Of Pleurotus Tuberrcogin. A Case Study Of From Enugu Area
Effect Of Storage Time On The Functional Properties Of Wheat Bambka Groundnut Blend.
Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine Elaels Guinneensis At Different Temperature Of Proofing During Bread Making.
Additives And Preservatives Used In Food Processing And Preservation And Their Health Implication.
Use Of Cowpea For Shito Production.
Margarine Production Using Oil Blends From Palm Kernel, Coconut And Melon.
Use Of Composite Flour Blends For Biscuit Making Peanut Cassava Flour.
Effect Of Steeping Period On Yield And Acceptability Of Starch Extracted From Sorghum Sorghum Bicolor White Variety And Red Variety.
Production Of “Ogiri” From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “Ogiri (Commercial “Ogiri”).
Chemical And Sensory Evaluation Of Peanut Butter.
Effect Of Processing On Afzelia Africana Akpalata And Brachystegia Spp Flour As Soup Thickener.