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Browsing Theses and Dissertations (Food Science) by Subject "Functionality"
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(University of Pretoria, 2016)Bambara groundnut (Vigna subterranean L.) is considered a good source of protein in some parts of sub Saharan African countries. Long cooking time of about three hours contributed to its limited consumption and utilisation. ...
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(University of Pretoria, 2009-12-17)Whilst working on a Masters degree on alternative solvents and extractants for the sorghum prolamin protein, kafirin, the author serendipitously found an ethanol-free method of making kafirin microparticles in dilute organic ...
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