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Showing 9 out of a total of 179 results for community: Food Science.
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Relating consumer preferences to sensory and physicochemical properties of dry beans (Phaseolus vulgaris L.)
Unknown author
(
University of Pretoria
,
2008-08-08
)
Antioxidant and antimicrobial activity of Carica papaya extracts in minimally processed fresh produce
Unknown author
(
University of Pretoria
,
2022
)
Molecular characterization of Bacillus sporothermodurans in Ultra High Temperature (UHT) milk
Unknown author
(
University of Pretoria
,
2019
)
The effect of replacing electrolytic iron in a multi-micronutrient fortification mix with sodium iron(III) ethylenediaminetetraacetate (NaFeEDTA) on the sensory properties of porridge from maize meal
Unknown author
(
University of Pretoria
,
2016
)
Lipid stabilisation and partial pre-cooking of pearl millet by thermal treatments
Unknown author
(
University of Pretoria
,
2007-07-26
)
Physicochemical characteristics of conditioned and micronised cowpeas and functional properties of the resultant flours
Unknown author
(
University of Pretoria
,
2008-08-11
)
The effect of protein loaded paper-board on milk flavour compounds
Unknown author
(
University of Pretoria
,
2010-10-08
)
Lactic acid bacteria in South African indigenous fermented milks and the evaluation of selected strains for application in the manufacturing of cultured milk
Unknown author
(
University of Pretoria
,
1999
)
Characterisation of pathogenic Escherichia coli associated with food and irrigation water in South Africa
Unknown author
(
University of Pretoria
,
2018
)
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UCTD (179)
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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