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USE OF COMPOSITE BLENDS FOR BISCUIT MAKING
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THE EXTRACTION AND PRODUCTION OF ESSENTIAL OIL FROM CASHEW NUTS
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ANALYSIS OF PHYSICAL AND CHEMICAL PROPERTIES OF SOYA BEAN
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PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX)
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CAUSES AND PREVENTION OF HAZARDS IN THE FOOD PREPARATION AREA
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PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI” (COMMERCIAL “OGIRI”)
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