1. FUTMinna Institutional Repository

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Results 8961-8970 of 30691 (Search time: 0.01 seconds).
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Issue DateTitleAuthor(s)
2003Effective Utilization of Traditional Technologies towards the Development of Nigerian Economy.Audu, R.; Mohammed, A.I.
2010Functional properties of complementary foods prepared from sorghum, pigeon pea and mango flour blendsChinma, CE; James, S; Adedeji, J; Badamasi, O
2010Microbiological properties of wheat-tiger nut (Cyperus esculentus) cakeChinma, CE; James, S; Jibrin, M; Igyor, MA
2020-10-19Implications of Information and Communication Technology Revolution for Technical Vocational Education and Training in Post Covid-19 Pandemic.Mohammed, B. M.; Hassan, A. M.; Ibrahim, D.; Rufai, A.; Kareem, W. B.; Kagara, A. B
2021-05Psychological Resilience Of Teaching and Non-Teaching Staff During Coronavirus Disease 2019 Pandemic in Vocational Enterprises Institutes in Abuja,Arah, S.A.; Audu, R.; Umar, I.Y.; Abdulkadir, M.
2819-09-24Production and Optimization of Bioethanol from Watermelon Rind using Saccharomyces CerevisiaeIgbonekwu, Chidimma Angela; Afolabi, Eyitayo Amos; Nwachukwu, F O
2016Effect of ICT on Achievement and Interest of Junior Secondary School Students in Basic Science and Technology.Hassan, A. M.; Kareem, W. B.; Mohammed, B. M.
2017Enhancing AES with Time-Bound and Feedback Artificial Agent Algorithms for Security and Tracking of Multimedia Data on TransitionIsah, Abdulkadir Onivehu; Alhassan, J. K; Olanrewaju, S. S; Aminu, Enesi Femi
2016Technology Education and Entrepreneurship for Sustainable Industrialization.Okwori, R. O.; Mohammed, B. M.; Ogbu, I. J.
2011Nutritional and sensory properties of complementary foods prepared from sorghum, pigeon pea and mango flour blends.Chinma, CE; James, S; Jegede, OA; Maina, CY; Oloyede, OO

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