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Showing 10 out of a total of 180 results for community: Food Science.
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Micronisation of cowpeas : the effects on sensory quality, phenolic compounds and bioactive properties
Unknown author
(
University of Pretoria
,
2013
)
Free amino nitrogen improvement in sorghum malt brewing
Unknown author
(
University of Pretoria
,
2009
)
Microbiological, physico-chemical and sensory quality aspects of dairy desserts manufactured from cottage cheese
Unknown author
(
University of Pretoria
,
2010
)
Nutritional, rheological and sensory properties of extruded cassava-soy complementary porridges
Unknown author
(
University of Pretoria
,
2013
)
Quality of wheat starch films with amylose-lipid nanomaterials
Unknown author
(
University of Pretoria
,
2017
)
The occurrence of microbial hazards and succession of Enterobacteriaceae on fresh - cut fruit during minimal processing and storage
Unknown author
(
University of Pretoria
,
2014
)
Tshwane households' consumption of food away from home
Unknown author
(
University of Pretoria
,
2016
)
Enzymatic debittering of grapefruit peel juice
Unknown author
(
University of Pretoria
,
2012-12-14
)
Microparticulated whey protein as a fat substitute in frozen yoghurt
Unknown author
(
University of Pretoria
,
2006-06-05
)
Physico-chemical, nutritional and functional properties of defatted marama bean flour
Unknown author
(
University of Pretoria
,
2011-06-17
)
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Subject
UCTD (180)
Food Science (7)
Sorghum (7)
South africa (4)
Antioxidant activity (3)
Cowpeas (3)
Goat milk (3)
Pearl millet (3)
Sensory quality (3)
Bacon sensory evaluation (2)
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2020 - 2022 (14)
2010 - 2019 (92)
2000 - 2009 (71)
1998 - 1999 (3)
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