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“QUALITY EVALUATION AND GLYCEMIC INDEX (GI) OF BREAD PRODUCED FROM WHEAT, SOYBEAN AND MORINGA LEAF FLOUR BLENDS” has been added to your cart. Continue shopping

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		PRODUCTION AND EVALUATION OF COMPOSITE PASTA USING A BLEND OF AFRICAN YAM BEAN (sphenostylis stenocarpa) AND WHEAT FLOUR (triticum durum)	₦6,500.00	PRODUCTION AND EVALUATION OF COMPOSITE PASTA USING A BLEND OF AFRICAN YAM BEAN (sphenostylis stenocarpa) AND WHEAT FLOUR (triticum durum) quantity	₦6,500.00
		PHYTOCHEMICALS, PHYSICAL AND SENSORY QUALITIES OF BREADS SUPPLEMENTED WITH FERMENTED SWEET ORANGE PEEL FLOUR	₦6,500.00	PHYTOCHEMICALS, PHYSICAL AND SENSORY QUALITIES OF BREADS SUPPLEMENTED WITH FERMENTED SWEET ORANGE PEEL FLOUR quantity	₦6,500.00
		THE EFFECT OF SOME ORGANIC SOIL AMENDMENTS ON SELECTED SOIL PROPERTIES AND MAIZE YIELD	₦6,500.00	THE EFFECT OF SOME ORGANIC SOIL AMENDMENTS ON SELECTED SOIL PROPERTIES AND MAIZE YIELD quantity	₦6,500.00
		Standard Term Paper	₦10,000.00	Standard Term Paper quantity	₦10,000.00
		Comparative Study on the Physico-chemical Properties of Kunun zaki	₦6,500.00	Comparative Study on the Physico-chemical Properties of Kunun zaki quantity	₦6,500.00
		QUALITY EVALUATION AND GLYCEMIC INDEX (GI) OF BREAD PRODUCED FROM WHEAT, SOYBEAN AND MORINGA LEAF FLOUR BLENDS	₦6,500.00	QUALITY EVALUATION AND GLYCEMIC INDEX (GI) OF BREAD PRODUCED FROM WHEAT, SOYBEAN AND MORINGA LEAF FLOUR BLENDS quantity	₦6,500.00

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Subtotal	₦42,500.00
Total	₦42,500.00

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