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Showing 10 out of a total of 179 results for community: Food Science.
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Sensory perception of bitterness and astringency in sorghum
Unknown author
(
University of Pretoria
,
2009-04-07
)
Improvement in the protein quality of African sorghum foods through compositing with cowpea
Unknown author
(
University of Pretoria
,
2009
)
Shigatoxin producing Escherichia coli O157 and non-O157 serotypes in producer-distributor bulk milk
Unknown author
(
University of Pretoria
,
2017
)
Utilisation of marama bean [Tylosema esculentum (Burchell) A. Schreiber] flour in gluten-free bread making
Unknown author
(
University of Pretoria
,
2020
)
Sensory properties and consumer acceptance of orange-fleshed sweet potato bread : the effect of food neophobia
Unknown author
(
University of Pretoria
,
2022
)
Micronisation of cowpeas : the effects on sensory quality, phenolic compounds and bioactive properties
Unknown author
(
University of Pretoria
,
2013
)
Characterization of micro-components of avocado oil extracted with supercritical carbon dioxide and their effect on its oxidative stability
Unknown author
(
University of Pretoria
,
2008-07-03
)
Relating physico-chemical properties of frozen green peas (Pisum sativum L.) with sensory quality
Unknown author
(
University of Pretoria
,
2012-08-03
)
Sensory and nutritional properties of stinging nettle (Urtica dioica L.) leaves and leaf infusions
Unknown author
(
University of Pretoria
,
2017
)
Efficiency of two cation exchange methods for isolating lactoperoxidase and lactoferrin from Gouda and Cheddar cheese whey
Unknown author
(
University of Pretoria
,
2005-11-30
)
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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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