S No
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| Price |
1 |
PALM OIL PROCESSING [FTE0045] |
N 3000 ($14) |
2 |
STUDIES ON THE INHIBITORY EFFECT ON TYROSINE ON POLYPHENOL OXIDASE IN WATER YAM ABSTRACT [FTE0044] |
N 3000 ($14) |
3 |
THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE [FTE0043] |
N 3000 ($14) |
4 |
ANALYSIS OF TOTAL PROTEIN AND OIL IN CITRULLUS LANATUS (EGUSI BARA) AND BIG GOARD LIKE TYPE (EGUSI IGBA), MELON PROTEIN CONCENTRATION [FTE0042] |
N 3000 ($14) |
5 |
PRODUCTION AND EVALUATION OF BAKED AND EXTRUDED SNACKS FROM BLENDS OF MILLET, PIGEON PEA AND CASSAVA CORTEX FLOUR [FTE0041] |
N 3000 ($14) |
6 |
STRATEGY FOR GUARANTEE FOOD SECURITY IN EDO STATE: CASE STUDY OREDO LOCAL GOVERNMENT AREA [FTE0040] |
N 3000 ($14) |
7 |
AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE IN EGOR LOCAL GOVERNMENT AREA [FTE0039] |
N 3000 ($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] |
N 3000 ($14) |
9 |
PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT [FTE0037] |
N 3000 ($14) |
10 |
THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA [FTE0036] |
N 3000 ($14) |
11 |
ECONOMIC ASSESSMENT OF SOME MEHTODS ADOTPED IN YOGHURT PRODUCTION [FTE0035] |
N 3000 ($14) |
12 |
THE EFFECT OF MANAGEMENT ON HUMAN DEVELOPMENT [FTE0034] |
N 3000 ($14) |
13 |
THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE; [FTE0033] |
N 3000 ($14) |
14 |
PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT [FTE0032] |
N 3000 ($14) |
15 |
THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN [FTE0031] |
N 3000 ($14) |
16 |
THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA [FTE0030] |
N 3000 ($14) |
17 |
PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE [FTE0029] |
N 3000 ($14) |
18 |
THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT [FTE0028] |
N 3000 ($14) |
19 |
ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE
(ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD
[FTE0027] |
N 3000 ($14) |
20 |
THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE [FTE0026] |
N 3000 ($14) |
21 |
ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION. [FTE0025] |
N 3000 ($14) |
22 |
PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX). [FTE0024] |
N 3000 ($14) |
23 |
MARGARINE PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON [FTE0023] |
N 3000 ($14) |
24 |
THE ROLE OF PACKAGING IN FOOD PROCESSING [FTE0022] |
N 3000 ($14) |
25 |
AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT) [FTE0021] |
N 3000 ($14) |
26 |
THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER [FTE0020] |
N 3000 ($14) |
27 |
THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE [FTE0019] |
N 3000 ($14) |
28 |
PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ [FTE0018] |
N 3000 ($14) |
29 |
FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION IN OREDO LOCAL GOVERNMENT AREAS OF EDO STATE [FTE0017] |
N 3000 ($14) |
30 |
THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES [FTE0016] |
N 3000 ($14) |
31 |
USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR) [FTE0015] |
N 3000 ($14) |
32 |
PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANATAIN FLOUR [FTE0014] |
N 3000 ($14) |
33 |
ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING [FTE0013] |
N 3000 ($14) |
34 |
EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY) [FTE0012] |
N 3000 ($14) |
35 |
ISOLATION AND CHARACTERIZATION OF MICROORGANISMS FROM STORED PAP (OGI) [FTE0011] |
N 3000 ($14) |
36 |
EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND [FTE0010] |
N 3000 ($14) |
37 |
PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ [FTE0009] |
N 3000 ($14) |
38 |
THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE (CITRUS SINENSIS) [FTE0008] |
N 3000 ($14) |
39 |
THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER [FTE0007] |
N 3000 ($14) |
40 |
MARGARINE PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON [FTE0006] |
N 3000 ($14) |
41 |
PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX) [FTE0005] |
N 3000 ($14) |
42 |
THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE [FTE0004] |
N 3000 ($14) |
43 |
PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT [FTE0003] |
N 3000 ($14) |
44 |
EFFECTS OF SOME SALTS (Nacl and Na2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR [FTE0002] |
N 3000 ($14) |
45 |
THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOY MILK PROCESSING AND STORAGE [FTE0001] |
N 3000 ($14) |