08168958821
| Back |
Joe Project Store | Thousands of Final Year Projects @iprojectng
- 1. DESIGN AND FABRICATION OF A PILOT PRODUCTION PLANT
- 2. REPAIR AND REHABILITATION OF A FAULTY AIR CONDITIONER
- 3. REPAIR OF A DAMAGED REFRIGERATOR
- 4. REPAIR OF A DAMAGED AIR CONDITIONER IN ENGR. AYOGU AND OKPE
- 5. DESIGN AND EVALUATION OF PEDIATRIC GAIT REHABILITATION ROBOTS
- 6. ACRYLIC PAINTING ON A PICTORIAL REPRESENTATION OF READING CULTURE AMONG STUDENTS IN FINE ART
- 7. ULI IN MGBOKO-ODOBO FESTIVAL
- 8. A CONCRETE WORK OF PIETA
- 9. ANALYSIS OF PHYSICAL AND CHEMICAL PROPERTIES OF SOYA BEAN
- 10. THE EXTRACTION AND PRODUCTION OF ESSENTIAL OIL FROM CASHEW NUTS
- 11. PRODUCTION OF BREAD USING WHEAT AND CASSAVA BLEND FLAVOURED WITH GINGER
- 12. PRODUCTION OF JAM USING BANANA/ITS NUTRITIVE VALUE
- 13. EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEATBAMBKA GROUNDNUT BLEND
- 14. ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE
- 15. PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE...
- 16. THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOY MILK PROCESSING AN...
- 17. PRODUCTION OF JAM USING BANANA ITS NUTRITIVE VALUE
- 18. EFFECTS OF DIFFERENT PROCESSING METHODS OF AFZELIA AFRICANA (AKPALATA) SEED FLOUR AS A SOUP THICKENE...
- 19. IMPORTANCE OF UTAZI GONGRONEMA LATIFOLIUM AND NCHUANWU OCIMUM GRATISSIUM
- 20. NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM