Toggle navigation
Login
Toggle navigation
Browsing School of Food Technology, Nutrition and Bioengineering (SFTNB) by Title
Mak IR Home
College of Agricultural and Environmental Sciences (CAES)
School of Food Technology, Nutrition and Bioengineering (SFTNB)
Browsing School of Food Technology, Nutrition and Bioengineering (SFTNB) by Title
Mak IR Home
College of Agricultural and Environmental Sciences (CAES)
School of Food Technology, Nutrition and Bioengineering (SFTNB)
Browsing School of Food Technology, Nutrition and Bioengineering (SFTNB) by Title
JavaScript is disabled for your browser. Some features of this site may not work without it.
Browsing School of Food Technology, Nutrition and Bioengineering (SFTNB) by Title
0-9
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W
X
Y
Z
0-9
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W
X
Y
Z
Go
Order:
ascending
descending
Results:
5
10
20
40
60
80
100
Update
Now showing items 85-104 of 129
ascending
descending
5
10
20
40
60
80
100
xmlui.ArtifactBrowser.ConfigurableBrowse.title.column_heading
Nutri-medicinal indigenous plants and management of Immuno-compromised opportunistic ailments: A case study of Wakiso District, Uganda
[1]
Nutrition education intervention promoting dried Moringa oleifera Leaf products to improve diets of rural households
[1]
Nutrition education intervention to improve snacking patterns of high school adolescents residing in hostels in Kampala
[1]
Nutrition education to promote consumption of low-cost fish products to improve nutritional status of children 6-23 months in Kampala.
[1]
Nutrition status and dietary adequacy of adolescents in Nakivale refugee settlement, Uganda: a human rights approach
[1]
Nutritional and microbiological quality of sun-dried silver cyprinid during storage
[1]
Nutritional content of Indigenous leafy vegetables and their use in human nutrition in South-Kivu, DR Congo
[1]
Optimization of biogas production from banana peels: Effect of particle size on methane yield
[1]
Optimization of saccharification for Obushera production using commercial enzymes
[1]
Optimization of the extrusion processing conditions for a banana based composite flour for weaning children 6-24 months
[1]
Optimizing Ingredient levels for the production of Eshabwe, a milk-based sauce from western Uganda.
[1]
Optimizing the processing conditions and formulation of a banana-vegetables instant soup flour
[1]
Optimizing traditional processing and preservation techniques of cowpea leaves
[1]
Passion fruit drying using refractance window dryer and evaluation of output powder as ingredient for yogurt
[1]
Performance assessment of cattle manure management technologies : a case of Sio-Malaba-Malakisi River Basin, Uganda
[1]
Performance enhancement of the hybrid solar dryer (HSD) for commercial drying of high- value Agricultural produce in Uganda
[1]
Performance evaluation and optimization of the maize shelling operation of the multi-purpose farm vehicle
[1]
Physical-chemical and Microbial Quality of Raw Milk along the Milk Supply Chain in Kiboga Distrcict
[1]
Physico-chemical, nutritional, microbial and organoleptic properties of jam and juice processed from shea fruit pulp
[1]
Potential of a solar powered walk-in cold room in extending shelf-life of fruits and vegetables: a case of mangoes and tomatoes
[1]
Search Mak IR
This Community
Browse
All of Mak IR
Communities & Collections
Titles
Authors
By Advisor
By Issue Date
Subjects
By Type
This Community
Titles
Authors
By Advisor
By Issue Date
Subjects
By Type
My Account
Login
Register
Statistics
Most Popular Items
Statistics by Country
Most Popular Authors