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SDG-02: Zero hunger (55)
South Africa (SA) (21)
SDG-03: Good health and well-being (20)
Fermentation (9)
Consumers (8)
Sorghum (8)
Bioaccessibility (6)
Cassava (5)
Emerging economy (5)
Kafirin (5)
Low- and middle-income countries (LMICs) (5)
Nutrition (5)
Antioxidant activity (4)
Conjoint analysis (4)
Food security (4)
Food waste (4)
Food-to-food fortification (FtFF) (4)
Iron (4)
Karoo lamb (4)
Listeria monocytogenes (4)
Resistant starch (4)
Sub-Saharan Africa (SSA) (4)
Sustainability (4)
Africa (3)
Agriculture (3)
Apparel (3)
Association pattern technique (APT) (3)
Bambara groundnut (Vigna subterranean) (3)
Baobab (Adansonia digitata) (3)
Bread (3)
Chicken meat (3)
Consumer behaviour (3)
Consumer decision making (3)
Coronavirus disease 2019 (COVID-19) (3)
COVID-19 pandemic (3)
Cowpeas (Vigna unguiculata) (3)
Dough rheology (3)
Emotions (3)
Escherichia coli (3)
Extrusion (3)
Food literacy (3)
Infrared (3)
Infrared heating (3)
Lactic acid bacteria (LAB) (3)
Maize starch (3)
Malnutrition (3)
Microwave (3)
Sensory (3)
Sensory properties (3)
South African consumers (3)
Stearic acid (3)
Supply chain (3)
Sustainable development goals (SDGs) (3)
Viscosity (3)
Whole grains (3)
Wholegrain (3)
Zein (3)
Acidification (2)
Afrika-afkoms (2)
Amaranth (2)
Amylopectin (2)
Anger (2)
Antibiotic resistance (2)
Antioxidant (2)
Apparel disposal (2)
Apparel industry (2)
Apparel purchasing (2)
Bacillus cereus (2)
Bacillus sporothermodurans (2)
Bioavailability (2)
Body shape (2)
Broiler chickens (2)
Cassava mash (Manihot esculenta Crantz) (2)
Challenges (2)
Chronic fatigue (2)
Climate change (2)
Clothing brands (2)
Clothing industry (2)
Clothing trade -- South Africa (2)
Competency framework (2)
Complaint behaviour (2)
Consumer behavior (2)
Consumer behavior -- South Africa (2)
Consumer decision-making (2)
Consumer dissatisfaction (2)
Consumer knowledge (2)
Consumer satisfaction (2)
Consumers -- Attitudes (2)
Cowpea flour (Vigna unguiculata) (2)
Delphi methodology (2)
Deoxyribonucleic acid (DNA) (2)
Diarrhoeagenic Escherichia coli (D-EAEC) (2)
Diet (2)
Diet quality (2)
Dietary diversity (2)
Dietary fibre (2)
Differential scanning calorimetry (DSC) (2)
Digestibility (2)
Emerging economies (2)
Emerging market (2)
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