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Food Technology Project Topics with Materials:

1. PALM OIL PROCESSING
CHAPTER ONE It is generally agreed that the oil palm (Elaeis guineensis) originated in the tropical rain forest region of West Africa (Ishiwu & Iwouno, 2006). The main belt runs through the Southern latitudes of Cameroon. Cotedivire, Ghana, Liberia, Nigeria, Sierra Leone.... Continue Reading
  • Type:Project
  • ID:FTE0045
  • Pages:37
  • Chapters:5
  • Methodology:Nil
  • Reference:YES
2. STUDIES ON THE INHIBITORY EFFECT ON TYROSINE ON POLYPHENOL OXIDASE IN WATER YAM ABSTRACT
Studies on the inhibitory effect on tyrosine on polyphenol oxidase in water yam Abstract Yam (Dioscorea SPP) is an important food in West Africa. Nigeria alone produces 21,814 millions tons of yams per year, making it the worlds largest yam producer. It is estimated that after six months in... Continue Reading
  • Type:Project
  • ID:FTE0044
  • Pages:48
  • Chapters:5
  • Methodology:Scientific Method
  • Reference:YES
3. THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
ABSTRACT This study examined the effects of different processing techniques on the organoleptic quality of soymilk processing and storage. The utilization of soybean for the production of... Continue Reading
  • Type:Project
  • ID:FTE0043
  • Pages:63
  • Chapters:5
  • Methodology:T- Test
  • Reference:YES
4. ANALYSIS OF TOTAL PROTEIN AND OIL IN CITRULLUS LANATUS (EGUSI BARA) AND BIG GOARD LIKE TYPE (EGUSI IGBA), MELON PROTEIN CONCENTRATION
ABSTRACT Freshly harvested melon seeds i.e. (i)Citrullus lanatus (ii) Moniordica charantia (iii)Big goard like type was plucked and processed for its seed protein... Continue Reading
  • Type:Project
  • ID:FTE0042
  • Pages:60
  • Chapters:5
  • Methodology:Discriptive Method
  • Reference:YES
5. PRODUCTION AND EVALUATION OF BAKED AND EXTRUDED SNACKS FROM BLENDS OF MILLET, PIGEON PEA AND CASSAVA CORTEX FLOUR
ABSTRACT Millet flour (MF) and pigeon pea flour (PPF) were produced and blended in the ratio of 65:35 to obtain millet-pigeon pea flour blend (MPF). Wheat flour (WF) and MPF were used... Continue Reading
  • Type:Project
  • ID:FTE0041
  • Pages:110
  • Chapters:5
  • Methodology:Nil
  • Reference:YES
6. STRATEGY FOR GUARANTEE FOOD SECURITY IN EDO STATE: CASE STUDY OREDO LOCAL GOVERNMENT AREA
CHAPTER ONE INTRODUTION 1.1 BACKGROUND TO THE STUDY Since independence in 1960, the Nigerian economy had operated under two major economic philosophies with the turning point being 1986. Prior to 1986, the... Continue Reading
  • Type:Project
  • ID:FTE0040
  • Pages:71
  • Chapters:5
  • Methodology:simple percentage
  • Reference:YES
7. AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE IN EGOR LOCAL GOVERNMENT AREA
ABSTRACT This research work was designed to examine the awareness of good nutrition during pregnancy among women of child bearing age. Six (6) research questions were formulated and... Continue Reading
  • Type:Project
  • ID:FTE0039
  • Pages:103
  • Chapters:5
  • Methodology:simple percentage
  • Reference:YES
8. THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS OF FEMALE SECONDARY SCHOOL STUDENTS IN EGOR LOCAL GOVERNMENT AREA OF EDO STATE
ABSTRACT The objective of this study was to explore the impact of nutrition education on the dietary habits of female secondary school students, sixty adolescent... Continue Reading
  • Type:Project
  • ID:FTE0038
  • Pages:57
  • Chapters:5
  • Methodology:nil
  • Reference:YES
9. PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT
ABSTRACT Biscuit was produced from malted sorghum (Sorghum bicolor) and wheat flour blend. Sorghum grains were sorted, steeped in water, germinated and kilned. Four samples of biscuit were produced using sorghum and... Continue Reading
  • Type:Project
  • ID:FTE0037
  • Pages:86
  • Chapters:5
  • Methodology:Simple Percentage
  • Reference:YES
10. THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA
TABLE OF CONTENTS CHAPTER ONE 1.0 Introduction CHAPTER TWO 2.0 Brief Description Of Various Types Of Cereals 2.1 Maize 2.2 Sorghum And Mihet 2.3 Cotton Seed Meal 2.4 Rice 2.5 Wheat 2.6 Nutritive Values Of Various Types Of Cereals 2.7... Continue Reading
  • Type:Project
  • ID:FTE0036
  • Pages:30
  • Chapters:3
  • Methodology:Descriptive
  • Reference:YES
11. ECONOMIC ASSESSMENT OF SOME MEHTODS ADOTPED IN YOGHURT PRODUCTION
TABLE OF CONTENTS CHAPTER ONE: INTRODUCTION 1.1 Background of the Study 1.2 Aim and Objectives of the Study 1.3 Significance of the Study 1.4 Statements of the Problem 1.5 Limitations of the Study CHAPTER TWO 2.0 Literature Review... Continue Reading
  • Type:Project
  • ID:FTE0035
  • Pages:29
  • Chapters:4
  • Methodology:Descriptive
  • Reference:YES
12. THE EFFECT OF MANAGEMENT ON HUMAN DEVELOPMENT
TABLE OF CONTENTS CHAPTER ONE 1.0 Introduction CHAPTER TWO 2.0 Causes and Effect of Malnutrition 2.1 Under Malnutrition 2.2 Malnutrition in Children 2.3 Psychological Effect 2.4 Food Habits 2.5 Taboos and Superstition 2.6 Nutritional Basic Education... Continue Reading
  • Type:Project
  • ID:FTE0034
  • Pages:39
  • Chapters:4
  • Methodology:nil
  • Reference:YES
13. THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE;
THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE ABSTRACT Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques: A Hot extraction method B. Cold extraction method C. Soaking before hot extraction... Continue Reading
  • Type:Project
  • ID:FTE0033
  • Pages:72
  • Chapters:5
  • Methodology:statistical analysis
  • Reference:YES
14. PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT
TABLE OF CONTENTS. CHAPTER ONE DIFINITION INTRODUCTION CHAPTER TWO 2.1 DIFFERENT METHODS OF PRODUCTION OF PROTEN HYDROLYSATE USING ENZYMATIC AND CHEMICAL METHODS 2.2 USES OF PROTEIN HYDROLYSATES IN FOOD SYSTEM 2.3... Continue Reading
  • Type:Project
  • ID:FTE0032
  • Pages:54
  • Chapters:3
  • Methodology:statistical analysis
  • Reference:YES
15. THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN
(Sphenostylis Stenocarpa) ABSTRACT Raw African Yam bean (Sphenostylis stenocarpa) was subjected to various processing methods Viz: steeping in water for 6 hr and then boiling for 10, 20, 30, minutes... Continue Reading
  • Type:Project
  • ID:FTE0031
  • Pages:53
  • Chapters:3
  • Methodology:statistical analysis
  • Reference:YES
16. THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA
TABLE OF CONTENTS CHAPTER ONE 1.0 Introduction CHAPTER TWO 2.0 Brief Description Of Various Types Of Cereals 2.1 Maize 2.2 Sorghum And Mihet 2.3 Cotton Seed Meal 2.4 Rice 2.5 Wheat 2.6 Nutritive Values Of Various Types Of Cereals 2.7... Continue Reading
  • Type:Project
  • ID:FTE0030
  • Pages:35
  • Chapters:3
  • Methodology:statistical analysis
  • Reference:YES
17. PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE
TABLE OF CONTENTS CHAPTER ONE INTRODUCTION CHAPTER TWO 2.1 The Oil Palm 2.2 Extraction and Refining of Vegetable Oil 2.3 Types and Sources of Vegetable Oil 2.4 Physical Properties and Chemical Reactions of Vegetable Oil 2.5 Role of Vegetable Oil... Continue Reading
  • Type:Project
  • ID:FTE0029
  • Pages:70
  • Chapters:3
  • Methodology:statistical analysis
  • Reference:YES
18. THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT
TABLE OF CONTENTS CHAPTER ONE: INTRODUCTION 1.1 Food packaging definition 1.2 History of food packaging 1.3 Reasons or purpose of food packaging 1.4 Types of food packaging 1.5 Functions of food packaging 1.6 Role of packaging 1.7... Continue Reading
  • Type:Project
  • ID:FTE0028
  • Pages:26
  • Chapters:3
  • Methodology:nil
  • Reference:YES
19. ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD
ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD ABSTRACT Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing at... Continue Reading
  • Type:Project
  • ID:FTE0027
  • Pages:55
  • Chapters:5
  • Methodology:statistical analysis
  • Reference:YES
20. THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
ABSTRACT Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques: A Hot extraction method B. Cold extraction method C. Soaking before hot extraction... Continue Reading
  • Type:Project
  • ID:FTE0026
  • Pages:72
  • Chapters:5
  • Methodology:simple percentage
  • Reference:YES
21. ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION.
TABLE OF CONTENT CHAPTER ONE 1.0 Introduction CHAPTER TWO: LITERATURE REVIEW 2.0 What are Food Additives and Preservatives 2.1 classifications of food additives and preservatives 2.2 important of... Continue Reading
  • Type:Project
  • ID:FTE0025
  • Pages:72
  • Chapters:4
  • Methodology:Descriptive method
  • Reference:YES
22. PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX).
ABSTRACT Fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus reticulate) lemon citrus lemoni) (Lime (citrus aurantifolis)... Continue Reading
  • Type:Project
  • ID:FTE0024
  • Pages:56
  • Chapters:3
  • Methodology:statistical analysis
  • Reference:YES
23. MARGARINE PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON
“MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON ABSTRACT Palm kernel, coconut and melon oils were extracted and refined. Their physical and chemical characteristics were examined. The refined oils were blended to produce three samples of margarine: palm kernel oil... Continue Reading
  • Type:Project
  • ID:FTE0023
  • Pages:96
  • Chapters:5
  • Methodology:statistical analysis
  • Reference:YES
24. THE ROLE OF PACKAGING IN FOOD PROCESSING
TABLE OF CONTENTS CHAPTER ONE 1.0 Introduction 1.1 Background 1.2 Statement Of The Problems 1.3 Objectives 1.4 Scope Of The Work 1.5 Definition Of Terms CHAPTER TWO 2.0 Literature Review 2.1 Reasons For Packaging Our Foods 2.2 General Description and... Continue Reading
  • Type:Project
  • ID:FTE0022
  • Pages:29
  • Chapters:3
  • Methodology:nil
  • Reference:YES
25. AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT)
TABLE OF CONTENTS CHAPTER ONE 1.0 Introduction 1.1 Suya as a traditional meat 1.2 Aims and objectives CHAPTER TWO 2.0 Literature Review 2.1 Function Of A Package Meat And Meat Prodcut 2.2 Different... Continue Reading
  • Type:Project
  • ID:FTE0021
  • Pages:40
  • Chapters:3
  • Methodology:proximate analysis
  • Reference:YES
26. THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER
ABSTRACT The effect of different processing methods on the functional properties of Akpalata (Afzelia Africana) and Achi (Brachystegia spp) flours were investigated. Parameters studied included the... Continue Reading
  • Type:Project
  • ID:FTE0020
  • Pages:111
  • Chapters:5
  • Methodology:ANOVA and Duncan New Multiple Range test
  • Reference:YES
27. THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE
(CITRUS SINENSIS) ABSTRACT The effect of different consecrations of citric acid on the physicochemical properties of orange juice was studied. Four samples of the orange juice were prepared,... Continue Reading
  • Type:Project
  • ID:FTE0019
  • Pages:55
  • Chapters:5
  • Methodology:PHYSIOCHEMICAL ANALYSIS
  • Reference:YES
28. PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ
FROM ENUGU AREA. ABSTRACT Proximate analysis of Pleurotus tuberregium was determined to ascertain its nutritional composition. the sample was analysed for its moisture, crude fibre, ash, fat, protein and carbohydrate content. Using the method of AOAC.... Continue Reading
  • Type:Project
  • ID:FTE0018
  • Pages:56
  • Chapters:5
  • Methodology:proximate analysis
  • Reference:YES
29. FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION IN OREDO LOCAL GOVERNMENT AREAS OF EDO STATE
. ABSTRACT This research work explored the concept of food security and its relationship to national development studies indicate that food security, which is the availability... Continue Reading
  • Type:Project
  • ID:FTE0017
  • Pages:42
  • Chapters:5
  • Methodology:simple percentage
  • Reference:YES
30. THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES
PIPE GUIEENSE (UZIZA) XYLPIA AETHPICA (UDA) MONODORA MYRISTICA (EHURU) TETRAPELURA TETRAPTERA (OSHOSHO) Abstract a comparative study was done on the physico-chemical and antioxidant properties of some culinary herbs... Continue Reading
  • Type:Project
  • ID:FTE0016
  • Pages:82
  • Chapters:5
  • Methodology:proximate analysis
  • Reference:YES
31. USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR)
ABSTRACT Digestive and gingerroot biscuits were produced from composite flour blends – cassava flour, peanut butter, wheat flour and ginger flavour in different ratio mix digestive biscuit – (50 : 50; 10 : 30 : 60 and 10 :... Continue Reading
  • Type:Project
  • ID:FTE0015
  • Pages:110
  • Chapters:1-5
  • Methodology:NIL
  • Reference:YES
32. PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANATAIN FLOUR
ABSTRACT Plantains (Musa epp) are important staple foods, which make substantial contribution of the nutrition and economy of millions of people through the developing world and are grown in 720 countries. The gross value of... Continue Reading
  • Type:Project
  • ID:FTE0014
  • Pages:83
  • Chapters:1-5
  • Methodology:NIL
  • Reference:YES
33. ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING
ABSTRACT Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing... Continue Reading
  • Type:Project
  • ID:FTE0013
  • Pages:85
  • Chapters:1-5
  • Methodology:NIL
  • Reference:YES
34. EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY)
ABSTRACT Starch was extracted from two varieties of sorghum bicolor grains (white and red varieties) steeped for 6, 8 and 12 hours by wet milling method, the starch... Continue Reading
  • Type:Project
  • ID:FTE0012
  • Pages:111
  • Chapters:1-5
  • Methodology:NIL
  • Reference:YES
35. ISOLATION AND CHARACTERIZATION OF MICROORGANISMS FROM STORED PAP (OGI)
ABSTRACT The microbial changes which took place during the steeping and storage of pan (ogi) was studied. The steeped water had an initial PH of 6.8 which latter reduced to 4.9 at the end of steeping. The bacterial number for... Continue Reading
  • Type:Project
  • ID:FTE0011
  • Pages:80
  • Chapters:1-5
  • Methodology:NIL
  • Reference:YES
36. EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND
EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND ABSTRACT Study of effect of storage time on the functional properties of wheat (Triticum Aestivum) and Bambrara Groundnut (Voandzeia Subteranea) Flour Blends. The flour blends comprised of wheat (WT) 1005,... Continue Reading
  • Type:Project
  • ID:FTE0010
  • Pages:76
  • Chapters:1-5
  • Methodology:NIL
  • Reference:YES
37. PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ
FROM ENUGU AREA. ABSTRACT Proximate analysis of Pleurotus tuberregium was determined to ascertain its nutritional composition. the sample was analysed for its moisture, crude fibre, ash, fat, protein and carbohydrate content. Using the method of AOAC.... Continue Reading
  • Type:Project
  • ID:FTE0009
  • Pages:62
  • Chapters:1-5
  • Methodology:NIL
  • Reference:YES
38. THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE (CITRUS SINENSIS)
THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE (CITRUS SINENSIS) ABSTRACT The effect of different consecrations of citric acid on the physicochemical properties of orange juice was studied. Four samples of the orange juice were prepared,... Continue Reading
  • Type:Project
  • ID:FTE0008
  • Pages:77
  • Chapters:1-5
  • Methodology:NIL
  • Reference:YES
39. THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER
ABSTRACT The effect of different processing methods on the functional properties of Akpalata (Afzelia Africana) and Achi (Brachystegia spp) flours were investigated. Parameters studied included the... Continue Reading
  • Type:Project
  • ID:FTE0007
  • Pages:110
  • Chapters:1-5
  • Methodology:NIL
  • Reference:YES
40. MARGARINE PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON
“MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON ABSTRACT Palm kernel, coconut and melon oils were extracted and refined. Their physical and chemical characteristics were examined. The refined oils were blended to produce three samples of margarine: palm kernel oil... Continue Reading
  • Type:Project
  • ID:FTE0006
  • Pages:92
  • Chapters:1-5
  • Methodology:NIL
  • Reference:YES
41. PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX)
. ABSTRACT Fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus reticulate) lemon citrus lemoni) (Lime (citrus aurantifolis)... Continue Reading
  • Type:Project
  • ID:FTE0005
  • Pages:58
  • Chapters:1-5
  • Methodology:Simple Percentage
  • Reference:YES
42. THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
THE EFFECT OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE ABSTRACT Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques: A Hot extraction method B. Cold extraction method C. Soaking before hot extraction... Continue Reading
  • Type:Project
  • ID:FTE0004
  • Pages:86
  • Chapters:1-5
  • Methodology:NIL
  • Reference:YES
43. PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT
TABLE OF CONTENTS. CHAPTER ONE DIFINITION INTRODUCTION CHAPTER TWO 2.1 DIFFERENT METHODS OF PRODUCTION OF PROTEN HYDROLYSATE USING ENZYMATIC AND CHEMICAL METHODS 2.2 USES OF PROTEIN HYDROLYSATES IN FOOD SYSTEM 2.3... Continue Reading
  • Type:Project
  • ID:FTE0003
  • Pages:60
  • Chapters:1-5
  • Methodology:NIL
  • Reference:YES
44. EFFECTS OF SOME SALTS (Nacl and Na2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR
. ABSTRACT A study was carried out on the physico – chemical properties of fluted pumpkin seeds (Telferia occidentalis) flours. The 1st two flour samples were obtained by boiling for 1 hr... Continue Reading
  • Type:Project
  • ID:FTE0002
  • Pages:60
  • Chapters:1-5
  • Methodology:NIL
  • Reference:YES
45. THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOY MILK PROCESSING AND STORAGE
THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE ABSTRACT Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques: A Hot extraction method B. Cold extraction method C. Soaking before hot extraction... Continue Reading
  • Type:Project
  • ID:FTE0001
  • Pages:71
  • Chapters:1-5
  • Methodology:NIL
  • Reference:YES

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