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Evaluation of different approaches to ensuring the quality of HQCF and its products in the value chain
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MOISTURE SORPTION ISOTHERM CHARACTERISTICS OF SMOKE- DRIED CATFISH (Clarius gariepinus) AND MACKEREL (Trachurus trachurus)
[embeddoc url="https://nifst.org/wp-content/uploads/2015/10/TITUS-NIFST-PRSENTATION-COMPATIBLE-1.ppt" viewer="microsoft"]
Raw Material Preferences for High Quality Cassava Flour
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ACTION PLAN ON FIIRO ACTIVITIES IB IFAD
[embeddoc url="https://nifst.org/wp-content/uploads/2015/10/Presentation-at-IFAD-day-at-NIFST-2015-conference.pptx"...
THE EXPERIENCE OF NIGERIA SMALL AND MEDIUM SCALE FOOD PROCESSING ENTERPRISE INVESTORS
[embeddoc url="https://nifst.org/wp-content/uploads/2015/10/NIFST-Presentation.pptx-2.pptx" viewer="microsoft"]
THE EXPERIENCE OF NIGERIA SMALL AND MEDIUM SCALE FOOD PROCESSING ENTERPRISE INVESTORS
[embeddoc url="https://nifst.org/wp-content/uploads/2015/10/NIFST-PRESENTATION-BY-TONY-MUONEKE.docx" viewer="microsoft"]
Improving Quality, Nutrition and Health: Impacts of inclusion of HQCF in Bread formulations in West Africa (Ghana and Nigeria) – The Ghanaian focus
[embeddoc url="https://nifst.org/wp-content/uploads/2015/10/IITA_McGill-final-3-Owerri-14.pptx" viewer="google"]
INFLUENCE OF CASSAVA VARIETIES ON THE PROPERTIES OF HIGH QUALITY CASSAVA FLOUR PRODUCED AT MICHAEL OKPARA UNIVERSITY OF AGRICULTURE, UMDIKE (MOUAU)
[embeddoc url="https://nifst.org/wp-content/uploads/2015/10/HQCF-PRESENTATION-AT-OWERRI-OCTBER-2015.pptx" viewer="microsoft"]
