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Effects of root size on the Garri making properties of Cassava..

By: Olukoshi, Kehinde RuthPublication details: Iwo: Bowen University, 2015. Description: xiii, 73p. illSubject(s): Food science and technology

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Students projects

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Current library	Collection	Call number	Status	Date due	Barcode
Main Special Coll.	Non Fiction	FST .O48x 2015 (Browse shelf(Opens below))	Not for loan		TH0002134

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Previous	FST .O46x 2015 Functional properties of cassava, Defatted soy beans and wheat flours and acceptability of bread from the flour blends.	FST .O46x 2016 Nutritional and sensory status of legume-cassava strips.	FST .O46x 2016 Effect of pretreatments on the physico-chemical properties and colour parameters of turmeric powder(Curcuma longa)	FST .O48x 2015 Effects of root size on the Garri making properties of Cassava..	FST .O84x 2015 Production of ogi powder from whole sorghum and malted sorghum.	FST .O86x 2015 Effect of processing and stimulated digestion on antioxidant activity of Amaranth flour.	FST .O92x 2008 Physical, chemical and microbiological evaluation of sachet water samples in Iwo town	Next

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