[vc_row][vc_column width=”2/3″][vc_empty_space height=”75px”][vc_custom_heading text=”Ongoing Research” font_container=”tag:h2|font_size:34px|text_align:left|color:%232a6d00″ css=”.vc_custom_1580300929559{margin-bottom: 10px !important;border-bottom-width: 2px !important;padding-top: 2px !important;padding-bottom: 2px !important;border-bottom-style: solid !important;}”][vc_column_text] 

* 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[/vc_column_text][/vc_column][vc_column width=”1/3″][vc_empty_space][vc_custom_heading text=”Our Department” font_container=”tag:h2|font_size:34px|text_align:left|color:%232a6d00″][rt_menu_style nav_menu=”Department of Food Science and Technology” extra_class=”side-menu”][/vc_column][/vc_row]

Last Updated on January 29, 2020 by FUNAAB