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