Author - Subomi Mary

Les Procédés De La Traduction : Une Étude Critique De La Version Anglaise De C’est Le Soleil Qui M’a Brûlée De Calixthe Beyala

Mongo Beti Et La Lutte Comme Moyen De Rectification Du Mal Dans La Societe

La Vie Politique Du Nigeria Et De La Côte D’ivoire Apres L’independance

Une Étude Thématique Du Misanthrope De Moliѐre Par

The Status of Processing and Preservation of Cereal in Nigeria

Production of Jam Using Banana/Its Nutritive Value

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