Full material
₦ 5,000 $(29)
| Pages | 76 |
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Project Details
| Department | Food Technology |
| Type | Project |
| Pages | 76 |
| Chapters | 1-5 |
| Methodology | NIL |
| Reference Style | YES |
| Format | MS Word & PDF |
| Reference No. | FTE0010 |
Abstract
ABSTRACTStudy of effect of storage time on the functional properties of wheat (Triticum Aestivum) and Bambrara Groundnut (Voandzeia Subteranea) Flour Blends. The flour blends comprised of wheat (WT) 1005, Banbaranut (BG) 100%, WBZO 70% wheat and 30% Bambaradnut, WB20 80% wheat and 20% Bambara and WBSO, 50% wheat and 50% Bambara. The blends was stored and monitor for their functional properties over a period of four months. The results of the determination of these properties showed that …
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Full material
₦ 5,000 $(29)
| Pages | 76 |
| Delivery | Instant, after payment |