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Showing 10 out of a total of 47 results for community: Food Science.
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Making kafirin, the sorghum prolamin, into a viable alternative protein source
Taylor, Janet
;
Taylor, J.R.N. (John Reginald Nuttall)
(
Wiley
,
2018-08
)
Small-scale microwave cooking-based procedure for evaluation of injera-making quality of sorghum genotypes
Mezgebe, A.G. (Abadi)
;
De Kock, Henrietta Letitia
;
Taylor, J.R.N. (John Reginald Nuttall)
(
Wiley
,
2023-05
)
Antioxidant effect of a crude phenolic extract from sorghum bran in sunflower oil in the presence of ferric ions
Sikwese, F.E.
;
Duodu, Kwaku Gyebi
(
Elsevier
,
2007
)
Effect of acidic condition on phenolic composition and antioxidant potential of aqueous extracts from sorghum (Sorghum Bicolor) bran
Shelembe, Jeremiah Sijubo
;
Cromarty, Allan Duncan
;
Bester, Megan Jean
;
Minnaar, Amanda
;
Duodu, Kwaku Gyebi
(
Wiley- Blackwell
,
2014-02
)
Antimicrobial properties of phenolic compounds from sorghum
Unknown author
(
University of Pretoria
,
2007-03-02
)
Free amino nitrogen improvement in sorghum grain brewing
Unknown author
(
University of Pretoria
,
2008
)
Opportunities and challenges for wholegrain staple foods in sub-Saharan Africa
Taylor, J.R.N. (John Reginald Nuttall)
;
De Kock, Henrietta Letitia
;
Makule, Edna
;
Adebowale, Olalekan Jimi
;
Hamaker, Bruce R.
;
Milani, Peiman
(
Elsevier
,
2022-03
)
The sensory profiles of flatbreads made from sorghum, cassava, and cowpea flour used as wheat flour alternatives
Dankwa, Rita
;
Aisala, Heikki
;
Kayitesi, Eugenie
;
De Kock, Henrietta Letitia
(
MDPI
,
2021-12-14
)
Transgenic sorghum with suppressed synthesis of kafirin subclasses : effects on flour and dough rheological characteristics
Elhassan, Mohammed S.M.
;
Emmambux, Mohammad Naushad
;
Taylor, J.R.N. (John Reginald Nuttall)
(
Elsevier
,
2017-05
)
Fractionation and characterization of teff proteins
Adebowale, Abdul-Rasaq A.
;
Emmambux, Mohammad Naushad
;
Beukes, Mervyn
;
Taylor, J.R.N. (John Reginald Nuttall)
(
Elsevier
,
2011-11
)
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Taylor, J.R.N. (John Reginald Nuttall) (30)
De Kock, Henrietta Letitia (11)
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Sorghum (47)
Maize (8)
UCTD (7)
Cowpea (6)
Kafirin (6)
Protein digestibility (6)
Malting (4)
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