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Showing 20 out of a total of 94 results for community: Food Science.
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Yeast fermentation of sorghum worts : influence of nitrogen sources
Unknown author
(
University of Pretoria
,
2015
)
Pearl millet porridge : improvement in iron and zinc bioaccessibilities through fortification with micronutrient-rich plant food components
Unknown author
(
University of Pretoria
,
2017
)
Whole grain sorghum and whole grain cowpea biscuits as a complementary food for improved child nutrition
Unknown author
(
University of Pretoria
,
2013
)
Nutritional and functional properties of porridges from extrusion cooked cassava-soy composite with wheat bran or grape pomace
Unknown author
(
University of Pretoria
,
2017
)
Sensory and nutritional quality of marama-sorghum composite flours and porridges
Unknown author
(
University of Pretoria
,
2011-06-02
)
Microbiological, physico-chemical and sensory quality aspects of dairy desserts manufactured from cottage cheese
Unknown author
(
University of Pretoria
,
2010
)
Effect of extended shelf life milk processing on the bacterial composition associated with the nozzles of filling machines
Unknown author
(
University of Pretoria
,
2015
)
Gamma-irradiation of cowpeas to understand the mechanisms responsible for the hard-to-cook defect
Unknown author
(
University of Pretoria
,
2018
)
Phenolic acid composition and antioxidant properties of aqueous extracts from wheat and sorghum flours and cookies
Unknown author
(
University of Pretoria
,
2014
)
Science and technological development of Omashikwa; Namibian traditional fermented butter milk
Unknown author
(
University of Pretoria
,
2010-06-07
)
Quality of wheat starch films with amylose-lipid nanomaterials
Unknown author
(
University of Pretoria
,
2017
)
Effect of food safety systems on the microbiological quality of beef
Unknown author
(
University of Pretoria
,
2011-10-24
)
The occurrence of microbial hazards and succession of Enterobacteriaceae on fresh - cut fruit during minimal processing and storage
Unknown author
(
University of Pretoria
,
2014
)
Nutritional, rheological and sensory properties of extruded cassava-soy complementary porridges
Unknown author
(
University of Pretoria
,
2013
)
Enzymatic debittering of grapefruit peel juice
Unknown author
(
University of Pretoria
,
2012-12-14
)
Sensory and nutritional quality of an extruded sorghum and cowpea blend as a complementary food for school age children
Unknown author
(
University of Pretoria
,
2016
)
Sorghum waxy and high protein digestibility traits and their relationship with malting and dough-based product making quality
Unknown author
(
University of Pretoria
,
2018
)
Improvement of zein dough characteristics using dilute organic acids
Unknown author
(
University of Pretoria
,
2013
)
Why sorghum and biscuits have similar texture : the roles of protein starch and sugar
Unknown author
(
University of Pretoria
,
2017
)
Physico-chemical modification of kafirin microstructures for application as biomaterials
Unknown author
(
University of Pretoria
,
2012
)
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UCTD (94)
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