Food Science and Technology Project Topics And Materials
Browse List Of Academic Food Science and Technology Project Topics And Their Researched Materials. Download Full Food Science and Technology Project Research Materials. The Following Food Science and Technology Project Works Are For Research Purposes And Should Be Used As Guidelines Or References Only
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Additives And Preservatives Used In Food Processing And Preservation And Their Health Implication
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Chemical And Sensory Evaluation Of Peanut Butter
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Effect Of Processing On Afzelia Africana Akpalata And Brachystegia Spp Flour As Soup Thickener
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Effect Of Storage Time On The Functional Properties Of Wheat Bambka Groundnut Blend
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Effects Of Different Processing Techniques On The Organoleptic Quality Of Soymilk Processing And Storage
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Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean Sphenostylis Stenocarpa
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Margarine Production Using Oil Blends From Palm Kernel Coconut And Melon
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Physico Chemical And Organoleptic properties Of Flour And Fufu Processe From Cassave Verieties
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Production And Acceptability Studies Of Malted Sorghum Sorghum Bicolor Biscuit
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Production Of “Ogiri” From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “Ogiri (Commercial “Ogiri”)
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Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange Citrus Silences Tangerine Citrus Reticulate Lemon C Groups Citrus Paradox
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Promote Composition Of Pleurotus Tuberrcogin
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Urbanization A Problem To Food Production And Agricultural Development
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Use Of Composite Flour Blends For Biscuit Making Peanut Cassava Flour