Damian Chibueze

Lagos, Nigeria
08157509410
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Analysis Of The Hygienic Condition Of Canteen Food Services In Nigeria
sold by Damian Chibueze
Consumers Acceptability And Physio Chemical Quality Of Breakfast From Malted Sorghum Sorghum Vulgarc Var Ksvs Acha Digitaria Exilib And Cassava Manihot Esculante Starch
sold by Damian Chibueze
Use Of Composite Flour Blends For Biscuit Making Peanut Cassava Flour
sold by Damian Chibueze
Effects Of Different Processing Techniques On The Organoleptic Quality Of Soymilk Processing And Storage
sold by Damian Chibueze
Production Of “Ogiri” From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “Ogiri
sold by Damian Chibueze
Physico Chemical And Organolepticproperties Of Flour And Fufu Processe From Cassave Verieties
sold by Damian Chibueze
Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (Citrus Silences) Tangerine Citrus Reticulate) Lemon C Groups (Citrus Paradox)
sold by Damian Chibueze
Effect Of Storage Time On The Functional Properties Of Wheat Bambka Groundnut Blend
sold by Damian Chibueze
Effects Of Some Salts (Nacl And Na2 So4) On Functional Properties Of Pumpkin Seed (Telfaria Occidentals) Floor
sold by Damian Chibueze
The Effect Of Different Processign Techniquies On The Organoleptic Quality Of Soymilk Processing And Storage
sold by Damian Chibueze
Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (Citrus Silences) Tangerine Citrus Reticulate) Lemon C Groups (Citrus Paradox
sold by Damian Chibueze
Margarine Production Using Oil Blends From Palm Kernel, Coconut And Melon
sold by Damian Chibueze

Damian Chibueze

Analysis Of The Hygienic Condition Of Canteen Food Services In Nigeria

Consumers Acceptability And Physio Chemical Quality Of Breakfast From Malted Sorghum Sorghum Vulgarc Var Ksvs Acha Digitaria Exilib And Cassava Manihot Esculante Starch

Use Of Composite Flour Blends For Biscuit Making Peanut Cassava Flour

Effects Of Different Processing Techniques On The Organoleptic Quality Of Soymilk Processing And Storage

Production Of “Ogiri” From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “Ogiri

Physico Chemical And Organolepticproperties Of Flour And Fufu Processe From Cassave Verieties

Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (Citrus Silences) Tangerine Citrus Reticulate) Lemon C Groups (Citrus Paradox)

Effect Of Storage Time On The Functional Properties Of Wheat Bambka Groundnut Blend

Effects Of Some Salts (Nacl And Na2 So4) On Functional Properties Of Pumpkin Seed (Telfaria Occidentals) Floor

The Effect Of Different Processign Techniquies On The Organoleptic Quality Of Soymilk Processing And Storage

Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (Citrus Silences) Tangerine Citrus Reticulate) Lemon C Groups (Citrus Paradox

Margarine Production Using Oil Blends From Palm Kernel, Coconut And Melon