FOOD SCIENCE AND TECHNOLOGY ONGOING RESEARCH

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ON-GOING RESEARCH

 

* Chemical and Sensory Analyses of wine made from different Musa Spp.

 

* Microbial and Sensory analysis of Nigerian white cheese (wara), using pineapple as coagulant.

 

* Proximate analysis of breakfast cereal made from Sorghum and Bambara nuts.

 

* Physico-chemical and sensory properties of Sorghum bread.

 

* Functional and pasting properties of

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