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Showing 10 out of a total of 179 results for community: Food Science.
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Bioaccessibility of phenolic compounds and related antioxidant and health promoting properties of soured sorghum porridges
Unknown author
(
University of Pretoria
,
2022-06-06
)
Pearl millet malting : factors affecting product quality
Unknown author
(
University of Pretoria
,
2007-08-08
)
Parental and caregivers’ nutrition knowledge, attitudes, perceptions and practices on infant and young child feeding (aged zero to 24 months) in Mzimba-north district, Malawi
Unknown author
(
University of Pretoria
,
2017
)
Nitrite and irradation preservation of a ready-to-eat spinach relish and sorghum porridge meal
Unknown author
(
University of Pretoria
,
2007-02-26
)
Quality and potential health benefits of wraps made from wheat low grade flour with added xanthan gum
Unknown author
(
University of Pretoria
,
2014
)
Malted and fermented sorghum as ingredients in composite bread
Unknown author
(
University of Pretoria
,
2005-10-17
)
Improvement in the size and antioxidant activity of kafirin microparticles by treatment with sorghum polyphenols
Unknown author
(
University of Pretoria
,
2013
)
Eradication of storage insect pests in maize using microwave energy and the effects of the latter on grain quality
Unknown author
(
University of Pretoria
,
2009-04-16
)
Occurrence, measurement and origins of gelatine colour as determined by fluorescence and electrophoresis
Unknown author
(
University of Pretoria
,
2011-07-19
)
Edible coatings for minimally processed avocados
Unknown author
(
University of Pretoria
,
2006-07-12
)
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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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