Follow Us:

FUNAAB

Federal University of Agriculture, Abeokuta

Home FOOD SCIENCE AND TECHNOLOGY ONGOING RESEARCH

Ongoing Research

 

* Chemical and Sensory Analyses of wine made from different Musa Spp.

 

* Microbial and Sensory analysis of Nigerian white cheese (wara), using pineapple as coagulant.

* Proximate analysis of breakfast cereal made from Sorghum and Bambara nuts.

* Physico-chemical and sensory properties of Sorghum bread.

* Functional and pasting properties of

Leave a Reply