CHIZZY CONSULTS: THE ONLY RESEARCH PLATFORM WHERE YOU CAN GET A RESEARCH MATERIALS @ AFFORDABLE RATE

Materials

SUCCESSFUL NEW PRODUCT DEVELOPMENT IN THE FOOD PACKAGING INDUSTRY: EVIDENCE FROM A CASE STUDY; CHM
CHALLENGES OF WOMEN IN CAPTURE FISHERIES, CHM
FOOD PACKAGING—ROLES, MATERIALS, AND ENVIRONMENTAL ISSUES, CHM
PRODUCTION AND EVALUATION OF COOKIES FROM BLENDS OF WHEAT AND AFRICAN WALNUT FLOUR, CHM
PROXIMATE COMPOSTION & MICROBIAL ANALYSIS OF CHEESE ANALOG FROM SOYABEAN; CHM
EFFECT OF FERMENTATION TIME OF CASSAVA PULP ON SOME PHYSICO-CHEMICAL CHARACTERISITICS OF GARRI.; CHM
THE NUTRITIONAL AND FUNCTIONAL PROPERTIES OF INSTANT NOODLES PRODUCED FROM WHEAT AND BAMBARA NUT FLOUR BLENDS. ; CHM
THE VITAMIN A, B2 C AND IRON (FE) CONTENT OF TWO LEAFY VEGETABLE COMMONLY CONSUMED IN THE EASTERN PART OF NIGERIA BITTER LEAF (VERNOMA AMYGDALINA) AND
MICROORGANISM ASSOCIATED WITH SPOILAGE OF TOMATOES (CANNED TOMATOES) ; CHM
PRESERVATION OF TIGER NUT; CHM
EFFECT OF PASTEURIZATION AND CHEMICAL TREATMENT ON SHELF STABILITY OF LIQUID SOYA MILK. ; CHM
MARGARINE PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON.- CHM
PRODUCTION OF SUGAR FROM SWEET POTATO AND CASSAVA PEELS USING ACIDIC AND ENZYMATIC HYDROLYSIS; CHM
PROBLEMS ASSOCIATED WITH DIETS AND DRUGS AMONG PEOPLE LIVING WITH HIV AND AIDS. ; CHM
INTRODUCTION OF GAME BIRDS IN HOTEL DELICACIES WITH PARTICULAR REFERENCE TO QUAIL AND GUINEA FOWL.; CHM
LEVEL OF NUTRITIONAL DEFICIENCY IN CAT FISH [EXAMINATION OF PROTEIN AND MINERALS2].
LEVEL OF NUTRITIONAL DEFICIENCY IN CAT FISH [EXAMINATION OF PROTEIN AND MINERALS]
ASCORBIC ACID (VITAMIN C) CONTENT OF CUCUMBER. ; CHM
PRODUCTION OF HEALTH DRINK USING COCONUT.; CHM
NUTRITIONAL LEVEL OF CATFISH FED WITH LOCALLY FORMULATED FEED; CHM
THE PROTEIN QUALITY OF COMPLEMENTING FOOD PRODUCTS FROM ACHA (FONIO) AND SUPPLEMENTED WITH CRAYFISH AND CARROT FLOUR; CHM
MARGARINE PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON.; CHM
ONION IS ASSOCIATED WITH MICRO-ORGANISMS WHICH ARE CAPABLE OF CAUSING SPOILAGE. AKA
MARGARINE PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON AKA
PRODUCE HEALTH DRINK USING COCONUT. AKA
THE IMPACT OF FAIR VALUE ACCOUNTING MEASUREMENT ON BIOLOGICAL ASSETS IN NIGERIA:A STUDY OF SELECTED QUOTED AGRICULTURAL FIRMS IN NIGERIA (SCOPEOFIAS 1
THE PROFITABILITY OF WATERMELON VENTURE IN ENUGU NORTH AND ENUGU SOUTH LOCAL GOVERNMENT AREA OF ENUGU STATE AKA
PROXIMATE COMPOSTION & MICROBIAL ANALYSIS OF CHEESE ANALOG FROM SOYABEAN AKA
NUTRIENT COMPOSITION AND FUNCTIONAL PROPERTIES OF MAIZE, GROUNDNUT CAKE (KULIKUL) BASED COMPLEMENTARY FOOD AKA
EFFECT OF FERMENTATION TIME OF CASSAVA PULP ON SOME PHYSICO-CHEMICAL CHARACTERISITICS OF GARRI. AKA
THE NUTRITIONAL AND FUNCTIONAL PROPERTIES OF INSTANT NOODLES PRODUCED FROM WHEAT AND BAMBARA NUT FLOUR BLENDS. AKA
THE VITAMIN A, B2 C AND IRON (FE) CONTENT OF TWO LEAFY VEGETABLE COMMONLY CONSUMED IN THE EASTERN PART OF NIGERIA BITTER LEAF (VERNOMA AMYGDALINA) AND
EFFECT OF PASTEURIZATION TECHNIQUES ON PHYSICOCHEMICAL CHARACTERISTICS OF MIXED FRUIT JUICE FROM BANANA, PAWPAW AND SOUR SOP AKA
QUALITY CHARACTERISTICS OF BISCUIT PRODUCED WITH WHEAT SPROUTED BY SOY BEAN COMPOSITE FLOUR AKA
EFFECT OF PASTEURIZATION TIME ON THE QUALITY PINEAPPLE JUICE AKA
WRTYKGFD
PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT
EFFECT OF PASTEURIZATION TIME ON THE QUALITY PINEAPPLE JUICE
NUTRIENT COMPOSITION AND FUNCTIONAL PROPERTIES OF MAIZE, GROUNDNUT CAKE (KULIKUL) BASED COMPLEMENTARY FOOD
QUALITY CHARACTERISTICS OF BISCUIT PRODUCED WITH WHEAT SPROUTED BY SOY BEAN COMPOSITE FLOUR
EFFECT OF PASTEURIZATION TECHNIQUES ON PHYSICOCHEMICAL CHARACTERISTICS OF MIXED FRUIT JUICE FROM BANANA, PAWPAW AND SOUR SOP
EFFECT OF FERMENTATION TIME OF CASSAVA PULP ON SOME PHYSICO-CHEMICAL CHARACTERISITICS OF GARRI.
PROXIMATE COMPOSTION & MICROBIAL ANALYSIS OF CHEESE ANALOG FROM SOYABEAN
THE NUTRITIONAL AND FUNCTIONAL PROPERTIES OF INSTANT NOODLES PRODUCED FROM WHEAT AND BAMBARA NUT FLOUR BLENDS.
THE VITAMIN A, B2 C AND IRON (FE) CONTENT OF TWO LEAFY VEGETABLE COMMONLY CONSUMED IN THE EASTERN PART OF NIGERIA BITTER LEAF (VERNOMA AMYGDALINA) AND
IMPROVEMENTS ON INDIGENOUS FERMENTED FOODS, PROSPECTS AND CONSTRAINTS IN IGBO ETITI LOCAL GOVERNMENT AREA. /
USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR)
THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES PIPE GUIEENSE (UZIZA) XYLPIA AETHPICA (UDA) MONODORA MYRISTICA (EHUR
ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BR
EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND
PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX
THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE/
PRODUCTION AND USES OF PROTEIN HYDROLYSATES AND REMOVAL OF BITTERING PRINCIPLES IN IT
THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA
THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE

Contact Us On

We Offer The Following Services To Researchers All Over The World:. Sourcing Of Data,Analysis Of Data,Interpretation , Download Over 50,000 Project materials.We are the best when it comes to research materials, data analysis using:E-view, SPSS etc.
Call : 09068888164
Make An Appointment