Project Materials

COVER

Evaluation of four baking temperature regimes and their effects on shelf stability of bread loaves

NGN 4,000

COVER

Effect of addition of Citrics and Sodiumbenzonate on the keeping of quality soymilk

NGN 4,000

COVER

Chemical changes in African Star Apple (Chrysophyllum albidium) fruits

NGN 4,000

COVER

Proximate and sensory characteristics of cookies from wheat and tiger nut chaff flour blend

NGN 4,000

COVER

Thermophysical and Rheological properties of ogi(pap) made from sorghum

NGN 4,000

COVER

Traditional Fermentation And The Quality Of Balancotta Variety of Black Pepper {PIPER NIGRUM)

NGN 3,000

COVER

Assessment Of Nutritional Quality Of Market Samples Of Fruit Drinks In Owerri

NGN 3,000

COVER

Assessment Of Nutritional Quality Of Market Samples Of Fruit Drinks In Owerri

NGN 3,000

COVER

Effect of Oven Drying Temperatures in Preserving African Breadfruit (Trecuila Africana)

NGN 3,000

COVER

PRODUCTION, PROPERTIES AND SHELF - LIFE OF INTERMEDIATE MOISTURE SNAIL MEAT

NGN 4,000

COVER

Effects Of Some Salts (NaCl And Na2 So4) On Functional Properties Of Pumpkin Seed (Telefaria Occidentals) Floor.

NGN 3,000

COVER

Production And Determination Of Functional Properties Of Plantain Flour

NGN 3,000

COVER

Food Security And National Development Implication For Home Economics Education In Oredo Local Government Areas Of Edo State.

NGN 3,000

COVER

The Effect Of Difference Concentrations Of Citric Acid On The Physio-chemical Properties of Orange juice. (Citrus Sinensis)

NGN 3,000

COVER

The Effect Of Management On Human Development

NGN 3,000

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