PRODUCTION AND COMPARISON OF EFFECTS OF MODERN AND TRADITIONAL PASTEURIZATION TECHNIQUES ON THE QUALITY OF CULTURED MILK (YOGHURT AND KINDRIMO)  

2014-04-04
PRODUCTION AND COMPARISON OF EFFECTS OF MODERN AND TRADITIONAL PASTEURIZATION TECHNIQUES ON THE QUALITY OF CULTURED MILK (YOGHURTAND KINDRIMO)

PRODUCTION AND QUALITY ASSESSMENT OF FRIED CAKE (KULIKUL) MADE FROM CASHEWNUT (ANACARDIUMOCCIDANTALE)  

2012-11-11
PRODUCTION AND QUALITY ASSESSMENT OF FRIED CAKE (KULIKUL) MADE FROM CASHEWNUT (ANACARDIUMOCCIDANTALE)

PRODUCTION AND QUALITY EVALUATION OF BREAD PRODUCED FROM COMPOSITE FLOUR OF WHEAT (Triticum aestivum) AND COCOYAM (Colocasia esculenta)  

2015-04-04
PRODUCTION AND QUALITY EVALUATION OF BREAD PRODUCED FROM COMPOSITE FLOUR OF WHEAT (Triticum aestivum) AND COCOYAM (Colocasia esculenta)

PRODUCTION AND QUALITY EVALUATION OF JUICE PRODUCED FROM SWEET DETAR PULP,KANO STATE  

2014-04-04
PRODUCTION AND QUALITY EVALUATION OF JUICE PRODUCED FROM SWEET DETAR PULP,KANO STATE

PRODUCTION AND QUALITY EVALUATION OF JUICE PRODUCED FROM SWEETDE TAR PULP,KANO STATE  

2014-04-04
PRODUCTION AND QUALITY EVALUATION OF JUICE PRODUCED FROM SWEETDE TAR PULP,KANO STATE

PRODUCTION AND QUALITYEVALUATION OF BREAD PRODUCED FROM COMPOSITE FLOUR OF WHEAT (Triticum aestivum) AND COCOYAM (Colocasia esculenta)  

2015-04-04
PRODUCTION AND QUALITYEVALUATION OF BREAD PRODUCED FROM COMPOSITE FLOUR OF WHEAT (Triticum aestivum) AND COCOYAM (Colocasia esculenta)

PRODUCTION AND SENSORY ANALYSIS OF SOFT TOFFEE FROM A COMBINATION OF SUCROSE; SOY MILK AND DATE PALM CONCENTRATE  

2015-04-04
PRODUCTION AND SENSORY ANALYSIS OF SOFT TOFFEE FROM A COMBINATION OF SUCROSE; SOY MILK AND DATE PALM CONCENTRATE

PRODUCTION MlCROBIAL ANALYSIS AND SENSORY EVALUATION OF CACCABE(Local Snack)  

2017-03-03
PRODUCTION MlCROBIAL ANALYSIS AND SENSORY EVALUATION OF CACCABE(Local Snack)

PRODUCTION, PRÔXIMATE,MICROBIALAND SENSORYANALYSES OF BREAD MADE WITH COMPOSITE WHEAT FLOUR AND SOY BEAN FLOUR  

2017-04-04
PRODUCTION, PRÔXIMATE,MICROBIALAND SENSORYANALYSES OF BREAD MADE WITH COMPOSITE WHEAT FLOUR AND SOY BEAN FLOUR

PRODUCTIONAND COMPARISON OF EFFECTS OF MODERN AND TRADITIONAL PASTEURIZATION TECHNIQUES ON THE QUALITY OF CULTURED MILK (YOGHURT AND KINDRIMO)  

2014-04-04
PRODUCTIONAND COMPARISON OF EFFECTS OF MODERN AND TRADITIONAL PASTEURIZATION TECHNIQUES ON THE QUALITY OF CULTURED MILK (YOGHURT AND KINDRIMO)