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Sensory and nutritional quality of orange-fleshed sweet potato crisps from roots with varying physico-chemical properties
Unknown author
(
University of Pretoria
,
2015
)
Development of a database of sorghum cultivars in southern Africa, with emphasis on end-use quality, particularly brewing quality
Unknown author
(
University of Pretoria
,
2012-12-14
)
Quality and potential health benefits of wraps made from wheat low grade flour with added xanthan gum
Unknown author
(
University of Pretoria
,
2014
)
Sensory, rheology, tribology and shelflife of reduced fat mayonnaise-type emulsions formulated with lipid-modified maize starch as fat replacer
Unknown author
(
University of Pretoria
,
2019-11
)
Development of a rapid assessment method for the glycaemic index
Unknown author
(
University of Pretoria
,
2010-12-28
)
Resistance of acid-adapted Escherichia coli O157:H7 to lactoperoxidase and heat in goat milk
Unknown author
(
University of Pretoria
,
2010-06-07
)
Kafirin and zein as coatings for the controlled release of amino acid supplements
Unknown author
(
University of Pretoria
,
2011-03-16
)
Starch modified with stearic acid and xanthan gum as a stabiliser in a fermented whey beverage
Unknown author
(
University of Pretoria
,
2016
)
Parental and caregivers’ nutrition knowledge, attitudes, perceptions and practices on infant and young child feeding (aged zero to 24 months) in Mzimba-north district, Malawi
Unknown author
(
University of Pretoria
,
2017
)
Application of predictive food microbiology to reduce food waste
Unknown author
(
University of Pretoria
,
2017
)
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