Search

Image from Google Jackets

Normal view MARC view ISBD view

Effects of processing method on the quality of Aqueous extracts from Almond(Terminalia catappa) nut.

By: Adegbile, Tolulope VictoriaPublication details: Iwo: Bowen University, 2016. Description: xii, 65p. illSubject(s): Food science and technology

Item type:

Students projects

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings ( 1 )
Comments ( 0 )

Holdings
Current library	Collection	Call number	Status	Date due	Barcode
Main Special Coll.	Non Fiction	FST .A33x 2016 (Browse shelf(Opens below))	Not for loan		TH0002163

Browsing Main shelves Close shelf browser (Hides shelf browser)

Previous	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	Next
Previous	FST .A33x 2016 Quality assessment (physico-chemical, functional and microbial) of gari from Iwo, Osun state Nigeria	FST .A33x 2016 Physicochemical, functional and nutritional properties of Bambara Groundnut( Vigna subterranean) flour	FST .A33x 2016 Physicochemical, functional and nutritional properties of Bambara Groundnut( Vigna subterranean) flour	FST .A33x 2016 Effects of processing method on the quality of Aqueous extracts from Almond(Terminalia catappa) nut.	FST .A33x 2016 Effect of different extraction methods on proximate composition and functional characteristics of defatted Beniseed(Sesamum indicum L.) flour	FST .A33x 2016 Effect of processing the proximate and functional properties of tiger nut (Cyperus esculentus)	FST .A33x 2016 Chemical and sensory properties of cookies produced from unripe banana flour and coconut milk blends	Next

There are no comments on this title.

to post a comment.

Share

Bowen University Library is proudly powered by koha