Chemical
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Chemical And Sensory Evaluation Of Peanut Butter
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Comparative Study Of Chemical And Microwave Synthesized Activated Carborn From Corn Cob
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Consumers Acceptability And Physio Chemical Quality Of Breakfast From Malted Sorghum
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Development of Models of Packed Bed Reactors for the Catalytic Reforming of Naphtha
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Effects Of Processing Methods On The Physico-Chemical Properties Of Sweet Potato And Sorghum
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Modification Of Surface, Physical And Chemical Properties Of Activated Carbons For Water Purification
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Physico Chemical And Organoleptic properties Of Flour And Fufu Processe From Cassave Verieties
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Showing all 7 results