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Application of predictive food microbiology to reduce food waste
Unknown author
(
University of Pretoria
,
2017
)
The effect of pale, soft and exudative (PSE) pork and fat grading on physico-chemical characteristics of low fat bacon
Unknown author
(
University of Pretoria
,
2005-08-02
)
Sensory perception of different acidulants in flavoured sports drinks
Unknown author
(
University of Pretoria
,
2009-04-16
)
Pasting properties of teff, maize, and potato starches with added microcrystalline cellulose and cellulose nanofiber
Unknown author
(
University of Pretoria
,
2022
)
Resistance of acid-adapted Escherichia coli O157:H7 to lactoperoxidase and heat in goat milk
Unknown author
(
University of Pretoria
,
2010-06-07
)
Starch modified with stearic acid and xanthan gum as a stabiliser in a fermented whey beverage
Unknown author
(
University of Pretoria
,
2016
)
Development of a database of sorghum cultivars in southern Africa, with emphasis on end-use quality, particularly brewing quality
Unknown author
(
University of Pretoria
,
2012-12-14
)
Yeast fermentation of sorghum worts : influence of nitrogen sources
Unknown author
(
University of Pretoria
,
2015
)
Development implementation and evaluation of a nutrition education programme for primary school children in resource-limited settings in Pretoria
Unknown author
(
University of Pretoria
,
2017
)
Finger millet grain phenolics and their impact on malt and cookie quality
Unknown author
(
University of Pretoria
,
2009-10-29
)
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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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