Evaluation Of The Physico Chemical An Sensory Properties Of Infant Food Produced From Maize, Soybean And Tiger NutType:Project|Food Science and Technology|Food ProcessingYou May Love These Rating & Up & Up & Up & UpAnyApply Filters Significance Of Innovation And Technology In Transforming Food Security. In East AfricaPromote Composition Of Pleurotus Tuberrcogin. A Case Study Of From Enugu AreaPhysico-Chemical And Antioxidant Properties Of Culinary Herbs And Local Spies. Pipe guieense uziza, Xylpia aethpica uda, Monodora myristica ehuru, Tetrapelura tetraptera oshoshoKnowledge And Practice Of Food Hygiene Among Food Vendors. A Case Study Of Food Vendors In Ihima Community, Okehi Local Government Area Of Kogi StateInfluence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean Sphenostylis Stenocarpa. Effects Of Different Processing Techniques On The Organoleptic Quality Of Soymilk Processing And Storage. Effect Of Steeping Period On Yield And Acceptability Of Starch Extracted From Sorghum Sorghum Bicolor White Variety And Red Variety.