Food Science and Technology final year Projects topics & materials: Here are Available and complete Food Science and Technology Projects & complete materials in TYPED FORMAT (PDF and MS-word) from chapter 1-5. Carefully review all listed topics and its table of content, abstract or chapter 1 and download the complete material.



Showing 1–10 of 15 results

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CHANGES IN PHYSICOCHEMICAL PROPERTIES OF INSTANT KUNUN ZAKI FLOURS PRODUCED FROM MILLET (Pennisetum typhoiduem) AND MALTS OF COWPEA (Vigna unguiculata) AND SOYBEAN (Glycine max) DURING STORAGE.

10,000 3,000
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CHARACTERISTICS OF TRADITIONAL SNACKS PRODUCED FROM Citrullus vulgaris S, Glycine max L, Arachis hypogea L AND Sclerotium tuberygii

10,000 3,000
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CHEMICAL AND RHEOLOGICAL EVALUATION OF PRODUCTS FROM AFRICAN STAR APPLE (Chyrosophyllum albidum) PEELS AND COTYLEDONS

10,000 3,000
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CHEMICAL COMPOSITION, HEALTH PROMOTING POTENTIALS AND STORAGE PROPERTIES OF BISCUITS SUPPLEMENTED WITH ORANGE PEEL AND PULP FLOURS

10,000 3,000
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CHEMICAL COMPOSITION, SHELF- LIFE AND ORGANOLEPTIC EVALUATION OF COMPLEMENTARY FOODS BASED ON ACHA (Digitaria exilis), BENNE SEED (Sesamum indicum) AND SOYBEAN (Glycine max)

10,000 3,000
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DIETARY MANAGEMENT IN NATIONAL HOSPITAL

10,000 3,000
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EFFECT OF OKARA AND Detarium microcarpum INCORPORATION ON THE QUALITY OF ‘TALIA’ PRODUCED FROM WHEAT AND SORGHUM FLOUR BLENDS

10,000 3,000
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EFFECT OF PROCESSING METHODS ON THE CHEMICAL COMPOSITION AND MICROBIOLOGICAL QUALITY OF VEGETABLE DRINK EXTRACT OF AFRICAN BUSH MANGO (Irvingia gabonensis)

10,000 3,000
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EFFECT OF SMOKING AND OVEN-DRYING ON SHELF STABILITY AND SENSORY PROPERTIES OF ATLANTIC MACKEREL FISH FILLETS (Scomboromorus scombrus)

10,000 3,000
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EFFECT OF THERMIZATION AND STORAGE ON THE NUTRITIONALPROPERTIES AND SHELF-STABILITY OF YOGHURT FROM BLENDS OF COW MILK AND COCONUT MILK

10,000 3,000