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Showing 10 out of a total of 11 results for community: Food Science.
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The sensory profiles of flatbreads made from sorghum, cassava, and cowpea flour used as wheat flour alternatives
Dankwa, Rita
;
Aisala, Heikki
;
Kayitesi, Eugenie
;
De Kock, Henrietta Letitia
(
MDPI
,
2021-12-14
)
Evaluation of the functional quality of cowpea-fortified traditional African sorghum foods using instrumental and descriptive sensory analysis
Anyango, Joseph Ochieng
;
De Kock, Henrietta Letitia
;
Taylor, J.R.N. (John Reginald Nuttall)
(
Elsevier
,
2011-12
)
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
)
Rat bioassay of the protein nutritional quality of soy-fortified sorghum biscuits for supplementary feeding of school-age children
Serrem, C.A. (Charlotte Atsango)
;
De Kock, Henrietta Letitia
;
Oelofse, Andre
;
Taylor, J.R.N. (John Reginald Nuttall)
(
Wiley
,
2011-08
)
Opportunities and challenges for wholegrain staple foods in sub-Saharan Africa
Taylor, J.R.N. (John Reginald Nuttall)
;
De Kock, Henrietta Letitia
;
Makule, Edna
;
Adebowale, Olalekan Jimi
;
Hamaker, Bruce R.
;
Milani, Peiman
(
Elsevier
,
2022-03
)
Influence of sorghum grain type on wort physico-chemical and sensory quality in a whole-grain and commercial enzyme mashing process
Adetunji, Adeoluwa Iyiade
;
Khoza, Sandile
;
De Kock, Henrietta Letitia
;
Taylor, J.R.N. (John Reginald Nuttall)
(
Wiley-Blackwell
,
2013
)
Sensory and nutritive profiles of biscuits from whole grain sorghum and pearl millet plus soya flour with and without sourdough fermentatio
Omoba, Olufunmilayo S.
;
Taylor, J.R.N. (John Reginald Nuttall)
;
De Kock, Henrietta Letitia
(
Wiley
,
2015-12
)
Small-scale microwave cooking-based procedure for evaluation of injera-making quality of sorghum genotypes
Mezgebe, A.G. (Abadi)
;
De Kock, Henrietta Letitia
;
Taylor, J.R.N. (John Reginald Nuttall)
(
Wiley
,
2023-05
)
Rapid sensory profiling and hedonic rating of whole grain sorghum-cowpea composite biscuits by low income consumers
Dovi, K.A.P. (Koya)
;
Chiremba, Constance
;
Taylor, J.R.N. (John Reginald Nuttall)
;
De Kock, Henrietta Letitia
(
Wiley
,
2018-02
)
Application of the dual attribute time-intensity (DATI) sensory method to the temporal measurement of bitterness and astringency in sorghum
Kobue-Lekalake, R.I. (Rosemary Ikalafeng)
;
Taylor, J.R.N. (John Reginald Nuttall)
;
De Kock, Henrietta Letitia
(
Wiley-Blackwell
,
2012-03
)
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Author
De Kock, Henrietta Letitia (11)
Taylor, J.R.N. (John Reginald Nuttall) (9)
Serrem, C.A. (Charlotte Atsango) (2)
Adebowale, Olalekan Jimi (1)
Adetunji, Adeoluwa Iyiade (1)
Aisala, Heikki (1)
Anyango, Joseph Ochieng (1)
Chiremba, Constance (1)
Dankwa, Rita (1)
Dovi, K.A.P. (Koya) (1)
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Subject
Sorghum (11)
Biscuits (3)
Cowpea (3)
Maize (3)
Sensory (3)
Tannins (2)
Wheat (2)
Amylopectin (1)
Astringency (1)
Bitterness (1)
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Date Issued
2020 - 2023 (3)
2011 - 2019 (8)
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true (11)