Tag: Cassava Flour
Format: Ms Word | Pages: 76 | Price: ₦3000 | Chapters: 1-5 PRODUCTION OF CASSAVA FLOUR USING TRADITIONAL PROCESSING METHOD AND MODERN PROCESSING METHOD TABLE CONTENTS Title Page———i Certification——–ii Dedication———iii Acknowledgement——-iv Abstract ———vi Table of Content——–vii Chapter One 1.0 Introduction ——-1 1.1 Statement of Problem——4 1.2 Purpose of the …
Format: Ms Word | Pages: 65 | Price: ₦3000 | Chapters: 1-5 PRODUCTION PROCESSES OF IMPROVING THE QUALITY OF “PUPURU” (A FERMENTED TRADITIONAL CASSAVA FLOUR) TABLE OF CONTENTS Cover Page – – – – – – – – – – Title …
Format: Ms Word | Pages: 73 | Price: ₦3000 | Chapters: 1-5 Research Project Material on PRODUCTION OF CASSAVA FLOUR USING TRADITIONAL PROCESSING METHOD AND MODERN PROCESSING METHOD ABSTRACT The production of cassava flour by the method of traditional processing method …
Format: Ms Word | Pages: 70 | Price: ₦3000 | Chapters: 1-5 Research Project Material on Production Of Cassava Flour Using Traditional Processing Method And Modern Processing Method ABSTRACT The production of cassava flour by the method of traditional processing method …
Format: Ms Word | Pages: 76 | Price: ₦3000 | Chapters: 1-5 USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR) ABSTRACT Digestive and gingerroot biscuits were produced from composite flour blends – cassava flour, peanut butter, wheat flour and …
Format: Ms Word | Pages: 75 | Price: ₦3000 | Chapters: 1-5 EFFECT OF FERMENTATION TIME ON THE QUALITY CHARACTERISTIC OF CASSAVA FLOUR CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Cassava (Manihot esculenta Crantz) is a tuberous root …
Format: Ms Word | Pages: 87 | Price: ₦3000 | Chapters: 1-5 USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR) ABSTRACT Digestive and gingerroot biscuits were produced from composite flour blends – cassava flour, peanut butter, wheat flour and …
