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Browsing School of Food Technology, Nutrition and Bioengeneering (SFTNB) Collection by Title
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College of Agricultural and Environmental Sciences (CAES)
School of Food Technology, Nutrition and Bioengineering (SFTNB)
School of Food Technology, Nutrition and Bioengeneering (SFTNB) Collection
Browsing School of Food Technology, Nutrition and Bioengeneering (SFTNB) Collection by Title
Mak UD Home
College of Agricultural and Environmental Sciences (CAES)
School of Food Technology, Nutrition and Bioengineering (SFTNB)
School of Food Technology, Nutrition and Bioengeneering (SFTNB) Collection
Browsing School of Food Technology, Nutrition and Bioengeneering (SFTNB) Collection by Title
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Browsing School of Food Technology, Nutrition and Bioengeneering (SFTNB) Collection by Title
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Safety and Quality Aspects of Bongo, a Traditional Fermented Milk Product from Lyantonde District
[1]
(Saharu, M 2022). Factors associated with long stays among children aged 6-59 months admitted with severe acute malnutrition at Jinja regional referral hospital Nutrition unit
[1]
Screening sweet potato varieties commonly grown in Uganda for bread making
[1]
Site suitability analysis for selected flood control structures in Apeduru - Apapi Sub-catchment, Awoja catchment
[1]
Suitability analysis for landfill site selection : A case study on Kamuli district
[1]
Suitability of sawdust as a dewatering material in sludge drying beds
[1]
Techno-economic assessment of the treatment of organic waste using the Black Soldier Fly Larvae (BSFL) method in typical BSFL facilities in Uganda
[1]
Television marketing of unhealthy foods and food choice amongst primary school-age children in Kampala
[1]
Testing the performance of a decker refractance window food dryer
[1]
Testing the performance of a twenty-five litre capacity fruit pulper
[1]
Testing the Refractance window dryer with different sources of Biomass energy using sweet potatoes.
[1]
Textural and color properties of millet cookies
[1]
Textural properties and fruit characteristics of dessert bananas during ripening
[1]
Use of banana blossom to enhance the nutrient content of bean soup
[1]
Use of Cassava-Whole Chia Flour for Gluten-Free Cookie Production
[1]
Use of extrusion technology in instantizing a porridge flour formulation
[1]
Use of honey as a substitute for cane sugar: A case study of Makerere University staff
[1]
Using GIS and remote sensing to evaluate water resources adequacy within Lake Mburo National Park for large herbivores
[1]
Using Jackfruit (Artocarpus heterophyllus lam) for masking soymilk beany flavor
[1]
Utilization and Nutritional Quality of Amakamo (Cultured Milk) from Sanga Town Council in Kiruhura District, Uganda
[1]
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