Quality Evaluation Of Whole Wheat And Orange Flesh Sweet Potatoes Composite Flour Blends Fortified With Soybean Flour
EXTRACTION AND ASSESSMENT OF THE QUALITY ATTRIBUTE OF TEA MADE FROM HOSPITAL-TOO-FAR (Jatropha tanjorensis) LEAF
Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine (Elaels Guinneensis) At Different Temperature Of Proofing During Bread Making
Effect Of Steeping Period On Yield And Acceptability Of Starch Extracted From Sorghum (Sorghum Bicolor, White Variety And Red Variety)
The Effect Of Different Concentrations Of Citric Acid On The Physicochemical Properties Of Orange Juice (Citrus Sinensis