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Project Details
| Department | Science Lab Technology |
| Type | Project |
| Pages | 50 |
| Chapters | 5 |
| Methodology | Statistical Analysis |
| Reference Style | YES |
| Format | MS Word & PDF |
| Reference No. | SLT0058 |
Abstract
CHAPTER ONE 1.0 INTRODUCTION Custard is a fine textured powdery food product made from corn starch. The corn starch used for the preparation of custard is basically a dense, powdery flour obtained from the endosperm protein of corn kernel (Duke, 1981). Custard is primarily consumed either as a breakfast cereal based food or wearing food in most developing nations of the tropics especially among children ( Ihekoronye and Ngoddy, 1985). Custard powder is a popular item and is often served with egg pudding and felly crystals. With increasing disposable incomes and changing life–styles, eatin…
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Full material
₦ 5,000 $(29)
| Pages | 50 |
| Delivery | Instant, after payment |