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Relating physico-chemical properties of frozen green peas (Pisum sativum L.) with sensory quality
Unknown author
(
University of Pretoria
,
2012-08-03
)
Effect of the addition of soy flour on sensory quality of extrusion and conventionally cooked cassava complementary porridges
Muoki, Penina Ngusye
;
Kinnear, Marise
;
Emmambux, Mohammad Naushad
;
De Kock, Henrietta Letitia
(
Wiley
,
2015-03
)
Sensory quality of deep fat fried potato chips manufactured from potatoes with different physico-chemical characteristics
Unknown author
(
University of Pretoria
,
2011-04-12
)
Sensory and nutritional quality of marama-sorghum composite flours and porridges
Unknown author
(
University of Pretoria
,
2011-06-02
)
Relating physico-chemical properties of frozen green peas (Pisum sativum L.) to sensory quality
Nleya, Kathleen Mutsa
;
Minnaar, Amanda
;
De Kock, Henrietta Letitia
(
Wiley
,
2014-03
)
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Author
De Kock, Henrietta Letitia (2)
Emmambux, Mohammad Naushad (1)
Kinnear, Marise (1)
Minnaar, Amanda (1)
Muoki, Penina Ngusye (1)
Nleya, Kathleen Mutsa (1)
Subject
Sensory quality (5)
UCTD (3)
Cassava-soy (1)
Caterer’s grade (1)
Complementary porridge (1)
Conventionally cooked (1)
Deep fat fried potato chips (1)
Extrusion (1)
Frozen green peas (1)
Marama-sorghum composite flours (1)
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Date Issued
2011 (2)
2012 (1)
2014 (1)
2015 (1)
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