Author - Subomi Mary
Production of Bread Using Wheat and Cassava Blend Flavoured With Ginger
The Extraction and Production of Essential Oil From Cashew Nuts
Effect of Spices Extract Ginger, Extract Garlic and Salt Concentration on the Microbial Load of Locust Bean Seeds (Parkia Biglobosa)
Margarine Production Using Oil Blends From Palm Kernel, Coconut and Melon
The Effect of Storage Time on the Functional Properties of Bambara Groundnut and Wheat Blend for Cake Prior
Production and Assessment of Acceptability of Cake From a Blend of Carrot and Wheat Flour Original
Analysis of Physical and Chemical Properties of Soya Bean
The Effect of Fermentation Time on the Quality of Cassava Flour
Evaluation of the Physico Chemical and Sensory Properties of Infant Food Produced From Maize, Soybean, and Tiger Nut
Production of Banana Flavoured Soy yoghurt
Nutritional Disorder Commonly Found in Nigeria
Producing and Sensory Examine the Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor), and African Yam Bean Flour
Production and Characterization of Coconut Oil
Evaluation of Proximate and Sensory Properties of Cocoyam-Wheat Composite Bread
Evaluation of Oil Obtained From Paw Paw (Carica Papaya) Seeds
Quality Characteristics of Biscuit Produced With Wheat-sweet Potato Composite Flour
Production and Determination of Functional Properties of Plantain Flour
Impact of Climate Change on Fisheries and Aquaculture
Determination of Copper Concentration in Pond Water in Delta State Ozoro
