| S No
| Click on a topic to continue
| Price |
| 1 |
PALM OIL PROCESSING [FTE0045] |
₦ 3,000 $(14) |
| 2 |
STUDIES ON THE INHIBITORY EFFECT ON TYROSINE ON POLYPHENOL OXIDASE IN WATER YAM ABSTRACT [FTE0044] |
₦ 3,000 $(14) |
| 3 |
THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE [FTE0043] |
₦ 3,000 $(14) |
| 4 |
ANALYSIS OF TOTAL PROTEIN AND OIL IN CITRULLUS LANATUS (EGUSI BARA) AND BIG GOARD LIKE TYPE (EGUSI IGBA), MELON PROTEIN CONCENTRATION [FTE0042] |
₦ 3,000 $(14) |
| 5 |
PRODUCTION AND EVALUATION OF BAKED AND EXTRUDED SNACKS FROM BLENDS OF MILLET, PIGEON PEA AND CASSAVA CORTEX FLOUR [FTE0041] |
₦ 3,000 $(14) |
| 6 |
STRATEGY FOR GUARANTEE FOOD SECURITY IN EDO STATE: CASE STUDY OREDO LOCAL GOVERNMENT AREA [FTE0040] |
₦ 3,000 $(14) |
| 7 |
AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE IN EGOR LOCAL GOVERNMENT AREA [FTE0039] |
₦ 3,000 $(14) |
| 8 |
THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS OF FEMALE SECONDARY SCHOOL STUDENTS IN EGOR LOCAL GOVERNMENT AREA OF EDO STATE [FTE0038] |
₦ 3,000 $(14) |
| 9 |
PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT [FTE0037] |
₦ 3,000 $(14) |
| 10 |
THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA [FTE0036] |
₦ 3,000 $(14) |
| 11 |
ECONOMIC ASSESSMENT OF SOME MEHTODS ADOTPED IN YOGHURT PRODUCTION [FTE0035] |
₦ 3,000 $(14) |
| 12 |
THE EFFECT OF MANAGEMENT ON HUMAN DEVELOPMENT [FTE0034] |
₦ 3,000 $(14) |
| 13 |
THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE; [FTE0033] |
₦ 3,000 $(14) |
| 14 |
PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT [FTE0032] |
₦ 3,000 $(14) |
| 15 |
THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN [FTE0031] |
₦ 3,000 $(14) |
| 16 |
THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA [FTE0030] |
₦ 3,000 $(14) |
| 17 |
PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE [FTE0029] |
₦ 3,000 $(14) |
| 18 |
THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT [FTE0028] |
₦ 3,000 $(14) |
| 19 |
ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE
(ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD
[FTE0027] |
₦ 3,000 $(14) |
| 20 |
THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE [FTE0026] |
₦ 3,000 $(14) |
| 21 |
ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION. [FTE0025] |
₦ 3,000 $(14) |
| 22 |
PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX). [FTE0024] |
₦ 3,000 $(14) |
| 23 |
MARGARINE PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON [FTE0023] |
₦ 3,000 $(14) |
| 24 |
THE ROLE OF PACKAGING IN FOOD PROCESSING [FTE0022] |
₦ 3,000 $(14) |
| 25 |
AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT) [FTE0021] |
₦ 3,000 $(14) |
| 26 |
THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER [FTE0020] |
₦ 3,000 $(14) |
| 27 |
THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE [FTE0019] |
₦ 3,000 $(14) |
| 28 |
PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ [FTE0018] |
₦ 3,000 $(14) |
| 29 |
FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION IN OREDO LOCAL GOVERNMENT AREAS OF EDO STATE [FTE0017] |
₦ 3,000 $(14) |
| 30 |
THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES [FTE0016] |
₦ 3,000 $(14) |
| 31 |
USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR) [FTE0015] |
₦ 3,000 $(14) |
| 32 |
PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANATAIN FLOUR [FTE0014] |
₦ 3,000 $(14) |
| 33 |
ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING [FTE0013] |
₦ 3,000 $(14) |
| 34 |
EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY) [FTE0012] |
₦ 3,000 $(14) |
| 35 |
ISOLATION AND CHARACTERIZATION OF MICROORGANISMS FROM STORED PAP (OGI) [FTE0011] |
₦ 3,000 $(14) |
| 36 |
EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND [FTE0010] |
₦ 3,000 $(14) |
| 37 |
PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ [FTE0009] |
₦ 3,000 $(14) |
| 38 |
THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE (CITRUS SINENSIS) [FTE0008] |
₦ 3,000 $(14) |
| 39 |
THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER [FTE0007] |
₦ 3,000 $(14) |
| 40 |
MARGARINE PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON [FTE0006] |
₦ 3,000 $(14) |
| 41 |
PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX) [FTE0005] |
₦ 3,000 $(14) |
| 42 |
THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE [FTE0004] |
₦ 3,000 $(14) |
| 43 |
PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT [FTE0003] |
₦ 3,000 $(14) |
| 44 |
EFFECTS OF SOME SALTS (Nacl and Na2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR [FTE0002] |
₦ 3,000 $(14) |
| 45 |
THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOY MILK PROCESSING AND STORAGE [FTE0001] |
₦ 3,000 $(14) |
