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Joe Project Store | Thousands of Final Year Projects @iprojectng
- 1. AVAILABILITY AND USE OF LIBRARY RESOURCES IN TRAINING LIBRARIES BY STUDENTS
- 2. IMPACT OF INTERNET ON POSTGRADUATE RESEARCH
- 3. DISASTER PREPAREDNESS AND SECURITY MANAGEMENT IN ARCHIVES
- 4. FUNDING OF MEDICAL LIBRARIES
- 5. CHALLENGES OF SELECTION AND ACQUISITION OF GREY LITERATURE IN LIBRARIES
- 6. UTILIZATION OF SCHOOL LIBRARY RESOURCES BY SECONDARY SCHOOL STUDENTS
- 7. EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM SORGHUM BICOLO...
- 8. CONSUMERS ACCEPTABILITY AND PHYSIO CHEMICAL QUALITY OF BREAKFAST FROM MALTED SORGHUM SORGHUM VULGARC...
- 9. ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE ELAELS GUINNEENSI...
- 10. PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGIN
- 11. MARGARINE PRODUCTION USING OIL BLENDS FROM PALM KERNEL COCONUT AND MELON
- 12. INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN SPHENOSTYLIS ...
- 13. USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING PEANUT CASSAVA FLOUR
- 14. EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STO...
- 15. PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR ...
- 16. PHYSICO CHEMICAL AND ORGANOLEPTICPROPERTIES OF FLOUR AND FUFU PROCESSE FROM CASSAVE VERIETIES
- 17. EFFECT OF PROCESSING ON AFZELIA AFRICANA AKPALATA AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKENER
- 18. PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE CITRUS SILENCES TANGERINE C...
- 19. PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM SORGHUM BICOLOR BISCUIT
- 20. EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT BAMBKA GROUNDNUT BLEND