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SDG-02: Zero hunger (36)
South Africa (SA) (16)
SDG-03: Good health and well-being (9)
Fermentation (8)
Consumers (6)
Sorghum (6)
Bioaccessibility (5)
Kafirin (5)
Antioxidant activity (4)
Cassava (4)
Food waste (4)
Food-to-food fortification (FtFF) (4)
Iron (4)
Karoo lamb (4)
Listeria monocytogenes (4)
Sustainability (4)
Agriculture (3)
Apparel (3)
Bambara groundnut (Vigna subterranean) (3)
Baobab (Adansonia digitata) (3)
Bread (3)
Chicken meat (3)
Conjoint analysis (3)
Consumer behaviour (3)
Consumer decision making (3)
Coronavirus disease 2019 (COVID-19) (3)
COVID-19 pandemic (3)
Dough rheology (3)
Emotions (3)
Escherichia coli (3)
Extrusion (3)
Food security (3)
Infrared heating (3)
Lactic acid bacteria (LAB) (3)
Low- and middle-income countries (LMICs) (3)
Malnutrition (3)
Nutrition (3)
Sensory (3)
South African consumers (3)
Supply chain (3)
Viscosity (3)
Wholegrain (3)
Zein (3)
Africa (2)
Afrika-afkoms (2)
Amylopectin (2)
Anger (2)
Antibiotic resistance (2)
Antioxidant (2)
Apparel industry (2)
Apparel purchasing (2)
Association pattern technique (APT) (2)
Bacillus cereus (2)
Bacillus sporothermodurans (2)
Bioavailability (2)
Body shape (2)
Broiler chickens (2)
Challenges (2)
Chronic fatigue (2)
Climate change (2)
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