Food Science and Technology
THE IMPACT OF INVENTORY CONTROL AND PLANNING IN STORES ADMINISTRATION
ABSTRACT The research work will look into the impact of inventory c…
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Food Science and Technology
EVALUATION OF THE PHYSICO CHEMICAL AN SENSORY PROPERTIES OF INFANT FOOD PRODUCED FROM MAIZE, SOYBEAN AND TIGER NUT
Abstract This study aimed to evaluate the physicochemical and sen…
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Food Science and Technology
PHYSICAL AND CHEMICAL ANALYSIS OF SEVEN SAMPLE OF PALM OIL
CHAPTER ONE Introduction The oil palm is a monocotyledon belonging …
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Food Science and Technology
SOLUBLE SOLID AND CYANIDE IN CASSAVA PROCESSING WATER WASTE BOD AND BIOLOGICAL TOXICITY IN THE AQUEOUS ENVIRONMENT
Chapter One 1.1 History Of Soybeans 1.2 Uses Of Soybeans 1.3 Compo…
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Food Science and Technology
EFFECT OF FERMENTATION TIME ON THE QUALITY CHARACTERISTIC OF CASSAVA FLOUR
Chapter One 1.1 History Of Soybeans 1.2 Uses Of Soybeans 1.3 Compo…
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Food Science and Technology
TOXICITY OF AQUEOUS ENVIRONMENT
Chapter One 1.1 History Of Soybeans 1.2 Uses Of Soybeans 1.3 Compo…
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Food Science and Technology
PRODUCTION OF BANANA FLAVOURED SOY YOGURT
Abstract Soy yoghurt was prepared using soy milk as a base and bana…
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Food Science and Technology
PRODUCTION OF SOYBEAN FORTIFIED POWDERED PAIP FROM MAIZE
CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Akamu in Ig…
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Food Science and Technology
QUALITY CHARACTERISTICS OF BISCUIT PRODUCED WITH WHEAT-SWEET POTATOES COMPOSITE FLOUR
Chapter One 1.1 History Of Soybeans 1.2 Uses Of Soybeans 1.3 Compo…
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Food Science and Technology
PRODUCTION OF PALM OIL AND EFFECT OF HEAT ON IT
ABSTRACT This project work is on the bleaching of palm oil using he…
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Food Science and Technology
PRODUCTION AND CHARACTERIZATION OF COCONUT OIL
INTRODUCTION 1.1 BACKGROUND OF STUDY Coconut (Cocos nucifera L.) is…
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Food Science and Technology
EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON BIODEGRADATION RATE OF SOIL POLLUTED WITH ENGINE OIL
Chapter One 1.1 History Of Soybeans 1.2 Uses Of Soybeans 1.3 Compo…
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Food Science and Technology
EVALUATION AND OPTIMIZATION OF THE CASSAVA PRODUCTION PROCESSES
CHAPTER 1-5 DELIVERY WITHIN 5 WORKING DAYS
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Food Science and Technology
EFFECT OF DIFFERENT OIL IN HIGH PROTEIN SALAD CREAM
Chapter One 1.1 History Of Soybeans 1.2 Uses Of Soybeans 1.3 Compo…
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Food Science and Technology
THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS OF FEMALE
ABSTRACT The objective of this study was to explore the impact of n…
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Food Science and Technology
THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA: A PROCESS FOR REFINING VEGETABLE OIL AND IT’S FOOD VALUE
CHAPTER ONE 1.1 History Of Soybeans 1.2 Uses Of Soybeans 1.3 Compo…
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Food Science and Technology
EVALUATION OF THE NUTRIENT CONSTITUENTS OF FRESH FORAGES AND FORMULATED DIETS
CHAPTER ONE INTRODUCTION 1.1 BACKGROUND INFORMATION Ruminant animal…
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Food Science and Technology
PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANATAIN FLOUR
ABSTRACT Plantains (Musa epp) are important staple foods, w…
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Food Science and Technology
PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE
TABLE OF CONTENTS CHAPTER ONE INTRODUCTION CHAPTER TWO 2.1 …
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