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Malted and fermented sorghum as ingredients in composite bread
Unknown author
(
University of Pretoria
,
2005-10-17
)
Perception of gluten-free bread as influenced by information and health and taste attitudes of millennials
Magano, Nomzamo N.
;
Du Rand, Gerrie Elizabeth
;
De Kock, Henrietta Letitia
(
MDPI
,
2022-02-09
)
Quality characterization of wheat, maize and sorghum steamed breads from Lesotho
Nkhabutlane, Pulane
;
Du Rand, Gerrie Elizabeth
;
De Kock, Henrietta Letitia
(
Wiley-Blackwell
,
2014-08
)
Improvement of zein dough characteristics using dilute organic acids
Unknown author
(
University of Pretoria
,
2013
)
Towards sustainable shifts to healthy diets and food security in Sub-Saharan Africa with climate-resilient crops in bread-type products : a food system analysis
Noort, Martijn W.J.
;
Renzetti, Stefano
;
Linderhof, Vincent
;
Du Rand, Gerrie Elizabeth
;
Marx-Pienaar, Nadene Johanna Maria Magdalena
;
De Kock, Henrietta Letitia
;
Magano, Nomzamo N.
;
Taylor, John R.N.
(
MDPI
,
2022-01-06
)
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Author
De Kock, Henrietta Letitia (3)
Du Rand, Gerrie Elizabeth (3)
Magano, Nomzamo N. (2)
Linderhof, Vincent (1)
Marx-Pienaar, Nadene Johanna Maria Magdalena (1)
Nkhabutlane, Pulane (1)
Noort, Martijn W.J. (1)
Renzetti, Stefano (1)
Taylor, John R.N. (1)
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Bread (5)
UCTD (2)
Wheat (2)
Acceptability (1)
Cereals (1)
Climate (1)
Climate-resilient crops (CRCs) (1)
Coeliac disease (1)
Diluted organic acids (1)
Food and nutrition security (1)
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2020 - 2022 (2)
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2005 - 2009 (1)
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