Nutritional, rheological and sensory properties of extruded cassava-soy complementary porridges

dc.contributor.advisor	Emmambux, Mohammad Naushad
dc.contributor.coadvisor	De Kock, Henrietta Letitia
dc.contributor.postgraduate	Muoki, Penina Ngusye
dc.date.accessioned	2014-01-09T11:11:59Z
dc.date.available	2014-01-09T11:11:59Z
dc.date.created	2013-09-06
dc.date.issued	2013
dc.description	Thesis (PhD)--University of Pretoria, 2013.	en_US
dc.description.abstract	Please read the abstract in the pdf.	en_US
dc.description.availability	unrestricted	en_US
dc.description.department	Food Science	en_US
dc.description.librarian	gm2013	en_US
dc.identifier.citation	Muoki, P.N. 2013, Nutritional, rheological and sensory properties of extruded cassava-soy complementary porridges, PhD thesis, University of Pretoria, Pretoria, viewed yymmdd <http://hdl.handle.net/2263/32939>	en_US
dc.identifier.other	D13/9/879/gm	en_US
dc.identifier.uri	http://hdl.handle.net/2263/32939
dc.language.iso	en	en_US
dc.publisher	University of Pretoria	en_ZA
dc.rights	© 2013 University of Pretoria. All rights reserved. The copyright in this work vests in the University of Pretoria. No part of this work may be reproduced or transmitted in any form or by any means, without the prior written permission of the University of Pretoria.	en_US
dc.subject	Protein energy malnutrition	en_US
dc.subject	UCTD	en_US
dc.title	Nutritional, rheological and sensory properties of extruded cassava-soy complementary porridges	en_US
dc.type	Thesis	en_US