Author - Subomi Mary
Sensory and Chemical Composition of Maize Pudding (Elekute-ogede) Produced From Maize-bambara Groundnut Blends
Sensory and Chemical Properties of Groundnut-Sesame Enriched Snack (Kuli-kuli)
Sensory Attributes of Fermented and Unfermented Sweet Potato-Pigeon Pea Weaning Food
The Effect of Different Processing Techniques on the Proximate and Organoleptic Quality of Stored Soymilk
The Effect of Soyabean Supplement on the Physicochemical and Sensory Properties of Garri
The Effect of Storage Period on the Proximate and Functional Composition of Soya-garri at Different Storage Period
Repair and Refurbishment of a Centrifugal Pump
The Effect of Physio-chemical Properties on Moringa Oleifera Oil
The Nutritional Attributes of Powdered Milk Produced From the Mixture of Soybean (Glycine Max) and Tiger-nut (Cyperus Esculentus)
The Physicochemical Properties of Two Different Honeys
An Examination of the Effect of Location on Rental Values of Residential Properties
Cultism and It’s Attendant Consequences
The Predominant Devices Used by Ngugi Wa Thiong’o in His Novel Wizard of the Crow
The Implication of Non-Compliance with Tuberculosis
The Use of Social Media Platforms for Advertisement Among Youths
An Assessment of Environmental Sanitation in the Control of Mosquito Breeding Site in Jos North
A Phenomenon on Mental Health as a Challenge to Youth Development in Nigeria and Its Counseling Implications
Money Supply and Unemployment Rate in Nigeria
The Impact of Scholarship Awards on the Academic Achievement of Business Education Recipients in Tertiary Institutions in Anambra State
