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Microbial Evaluation And Nutritional Content Of Smothies |
₦ 5,000.00 |
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₦ 5,000.00 |
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× |
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nutritional, microbiological and sensory characteristics of malted soy-kunu zaki: an improved traditional beverage case study of bells university or technology |
₦ 5,000.00 |
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₦ 5,000.00 |
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× |
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quality assessment and glycemic indices of biscuits produced from wheat (triticium aestivum) and whole potatoes flour |
₦ 5,000.00 |
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₦ 5,000.00 |
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× |
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Chemical Enhanced Oil Recovery Using Bitter Leaf (Compatibility Model) |
₦ 5,000.00 |
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₦ 5,000.00 |
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× |
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overcoming the challenges of cold room maintenance onboard a ship |
₦ 5,000.00 |
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₦ 5,000.00 |
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