September 22, 2019 admin 0 Comment APPLIED SCIENCES Applied Sciences Project Topics and Research Materials PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND. FUNCTIONAL PROPERTIES OF FLOUR PRODUCED FROM ABACHA (CASSAVA) FLOUR ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION Nutrient Composition, Functional and Organoleptic Properties of Complementary Foods from Sorghum, Roasted African Yam AN OVERVIEW OF IMPORTANCE OF ENRICHMENT IN FOOD PROCESSING The Process of Candle Production from the Composition of Candle Nutritional Phytochemical and Microbial Content of Bombax Costatum Leaves IMPORTANCE OF UTAZI (GONGRONEMA LATIFOLIUM) AND NCHUANWU (OCIMUM GRATISSIMUM) IN HUMAN BODY THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE Inhibitory Effects of Extract of Black Pear, Sour Sop, Monkey Seed During Lipid Oxidation Leave a Reply Cancel replyYour email address will not be published. Required fields are marked *Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment. Post navigation Previous Previous post: EFFECT OF PROCESSING ON AFZELIA AFRICANA AKPALATA AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKENERNext Next post: PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR