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Study On Consumers Acceptability On Fresh And Smoked Catfish.
Microorganisms Associated With The Spoilage Of Watermelon And Pawpaw. Case Study Of Bwari Area Council
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
Functional, Anti Nutritional, Pasting And Mineral Properties Of Composite Meals From Potatoes And Plantain Peel.
Chemical And Sensory Evaluation Of Peanut Butter.
Awareness Of Good Nutrition During Pregnancy Among Women Of Child Bearing Age.
Assessment Of Nutritional Knowledge And Practices Among Expectant Mothers. In Oviri-Okpe Delta State
Additives And Preservatives Used In Food Processing And Preservation And Their Health Implication.
Additives And Preservatives Used In Food Processing And Preservation, And Their Health Implication.
Effects Of Some Salts (Nacl And Na2 So4) On Functional Properties Of Pumpkin Seed (Telfaria Occidentals) Floor.
Comparative Evaluation Of Biscuits Produced From Blends Of Malted, Unmalted Sorghum Flour With Wheat Flour And Banana Flour.
Hygienic Practices Among Food Vendors In Selected Secondary School.
Promote Composition Of Pleurotus Tuberrcoginin.
Evaluation Of The Nutrient Constituents Of Fresh Forages And Formulated Diets.
Antibacterial Properties Of Moringa Roots And Stem.
Effect Of Microbacterial On Locally Made Herbs Sold In Enugu State.
Production Of Palm Oil And Effect Of Heat On It.
Effect Of Cryogenic Grounding On Liquid Milk Produced From Tigernut At Different Temperatures.
Improvements On Indigenous Fermented Foods, Prospects And Constraints.
Producing And Sensory Examine The Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor) And African Yam Bean Flour.
Nutrient Composition, Functional And Organoleptic Properties Of Complementary Foods From Sorghum, Roasted African Yam Bean And Crayfish.
Production Of Soybean Fortified Powdered Paip From Maize.
Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (Citrus Silences) Tangerine (Citrus Reticulate) Lemon C Groups (Citrus Paradox).
Prevalence Of Schistosoma Haematobium Among School Children.
Physical And Chemical Analysis Of Seven Sample Of Palm Oil.
Effect Of Different Pasteurization Temperature And Time On The Quality Characteristics Of Tiger Nut Milk.
Application Of Nanotechnology In Food Science.
Assessment Of Heavy Metal In Gari.
Extraction Of Oleoresin And Essential Oils In Herbs And Spices That Impart Flavours And Fragrances.
Extraction And Production Of Essential Oil From Cashew Nuts.
Sensory Evaluation Of Composite Jam Produced From Four Different Tropical Fruits; Pawpaw, Apple, Banana And Orange.
Effect Of Avocado Seed Extract O Samolina Species.
Food Security And National Development Implication For Home Economics Education.
Production Of Banana Flavoured Soy Yogurt.
Morphometric Study Of The Teratogenic Effect Of Aqueous Wistar Rat.
Production Of Tiger Nut Milk Using Tiger Nuts.
Production Of “Ogiri” From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “Ogiri” (Commercial “Ogiri”).
Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine (Elaels Guinneensis) At Different Temperature Of Proofing During Bread Making.
Determination Of Heavy Metals In Fermented Cassava.
Phytochemical Analysis And In-Vitro Antimicrobial Studies Of Leaf Ethanol Extract Of Vernonia Amygdalina.
Assessing Attitudes And Practices Of Street Food Vendors In Nigeria.
Exploration Of Antioxidant Properties Of Common Nigerian Fruits:. A Case Study Of Banana And Orange Procured From A Local Market
Effect Of Availability Of Equipment On Students’ Performance In Foods And Nutrition.
Production And Evaluation Of Finger Millet-Soybean-Egg Yolk Flour; A Complementary Food.
Role Of Food Science In Human Nutrition.
Production Of Bread Using Wheat And Cassava Blend Flavoured With Ginger.
Effects Of Blending Cow Milk With Soymilk On Yoghurt Quality.
Microbiological And Physico Chemical Qualities Of Fresh Water Fish Ponds.
Effect Of Maternal Literacy On Nutritional Status 0-5 Years.
Impact Of Nutrition Education On The Dietary Habits Of Female Secondary School Students.
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