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Joe Project Store | Thousands of Final Year Projects @iprojectng
- 1. PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANTAIN FLOUR
- 2. USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR)
- 3. THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES
- 4. FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION
- 5. PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ
- 6. THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JU...
- 7. THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKENER
- 8. AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT...
- 9. THE ROLE OF PACKAGING IN FOOD PROCESSING
- 10. PROFILE OF EMPLOYEES OF SMALL SCALE BUSINESS
- 11. “MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON
- 12. PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERIN...
- 13. ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION
- 14. ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEEN...
- 15. THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT
- 16. PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE
- 17. THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN (Sphenos...
- 18. PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT
- 19. THE EFFECTS OF DIFFERENT PROCESS IN TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND...
- 20. ECONOMIC ASSESSMENT OF SOME METHODS ADOTPED IN YOGHURT PRODUCTION