FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS PDF & DOC Complete Free Download for Undergraduates & Postgraduates in Nigeria

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A FEASIBILITY STUDY ON THE PRODUCTION OF YOGHURT (A CASE STUDY OF FAN MILK NIGERIA PLC, OREGUN – IKEJA, LAGOS)
ANALYSIS OF TOTAL PROTEIN AND OIL IN CITRULLUS LANATUS (EGUSI BARA) AND BIG GOARD LIKE TYPE (EGUSI IGBA), MELON PROTEIN CONCENTRATION
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
CHEMICAL AND SENSORY EVALUATION OF PEANUT BUTTER
DETERMINATION OF SOME PHYSICAL PROPERTIES OF FRESH AND DRIED TIGER NUT (CYPERUS ESCULENTUS)
ECONOMIC ASSESSMENT OF SOME MEHTODS ADOTPED IN YOGHURT PRODUCTION
EFFECT OF OIL TYPES ON THE PHYSIO-CHEMICAL AND ORGANOLEPTIC QUALITIES OF AKARA
EFFECT OF PROCESSING METHODS ON THE CHEMICAL COMPOSITION AND MICROBIOLOGICAL QUALITY OF VEGETABLE DRINK EXTRACT OF AFRICAN BUSH MANGO (Irvingia gabonensis)
EFFECTS OF DIFFERENT STABILIZING AGENTS ON YOGHURT QUALITY
EFFECTS OF PROCESSING METHODS ON THE BIOFUNCTIONAL PROPERTIES OF PHYSIC NUT (Jatropha gossypiifolia) LEAVES
IN-HOUSE REPORT ON BREAD PRODUCTION, YOGHURT PRODUCTION AND MEAT PRESERVATION.
NUTRIENT AND ANTI NUTRIENT CONTENT OF RAW, FERMENTED AND GERMINATED MILLET FLOUR
PRODUCTION AND QUALITY EVALUATION OF SPOONABLE AND DRINKABLE YOGHURT WITH WATERMELON (Citrullus lanatus) JUICE AND PULP
PRODUCTION AND SENSORY EVALUATION OF MIXED FRUIT JUICE PRODUCED FROM CITRUS