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Showing 6 out of a total of 56 results for collection: Research Articles (Food Science).
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Nutrient density and oral processing properties of common commercial complementary porridge samples used in southern Africa : effect on energy and protein intakes among children aged 6–24 months
Makame, James
;
De Kock, Henrietta Letitia
;
Emmambux, Mohammad Naushad
(
Wiley
,
2023-08
)
Multivariate accelerated shelf-life test of low fat UHT milk
Richards, Melanie
;
De Kock, Henrietta Letitia
;
Buys, E.M. (Elna Maria)
(
Elsevier
,
2014-05
)
Effect of the addition of soy flour on sensory quality of extrusion and conventionally cooked cassava complementary porridges
Muoki, Penina Ngusye
;
Kinnear, Marise
;
Emmambux, Mohammad Naushad
;
De Kock, Henrietta Letitia
(
Wiley
,
2015-03
)
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
)
Survival analysis, consumer perception and physico-chemical analysis of low fat UHT milk stored for different time periods
Richards, Melanie
;
Buys, E.M. (Elna Maria)
;
De Kock, Henrietta Letitia
(
Elsevier
,
2016-06
)
Influence of waxy (high amylopectin) and high protein digestibility traits in sorghum on injera sourdough-type flatbread sensory characteristics
Mezgebe, Abadi Gebre
;
Taylor, J.R.N. (John Reginald Nuttall)
;
De Kock, Henrietta Letitia
(
MDPI
,
2020-11
)
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De Kock, Henrietta Letitia (56)
Taylor, J.R.N. (John Reginald Nuttall) (14)
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Du Rand, Gerrie Elizabeth (5)
Duodu, Kwaku Gyebi (5)
Emmambux, Mohammad Naushad (5)
Kinnear, Marise (4)
Coorey, Ranil (3)
Katiyo, Wendy (3)
Magano, Nomzamo N. (3)
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Sorghum (11)
Sensory (6)
SDG-02: Zero hunger (5)
South Africa (SA) (5)
Cowpea (4)
Biscuits (3)
Bread (3)
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2011 - 2019 (33)
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