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Flour and dough properties of sorghum lines with modified endosperm protein and starch characteristics
Unknown author
(
University of Pretoria
,
2016
)
Control of microbial proliferation on sorghum during malting
Unknown author
(
University of Pretoria
,
2007-06-08
)
The influence of seed coat and cotyledon structure on cooking characteristics of cowpeas
Unknown author
(
University of Pretoria
,
2010-10-04
)
The nutritive, rheological and sensory quality of selected indigenous complementary foods used for 6 – 24 months infants and young children in African communities
Unknown author
(
University of Pretoria
,
2020-09
)
Sorghum hot water extract : influence of grain physico-chemical characteristics
Unknown author
(
University of Pretoria
,
2011-11-24
)
Nutritional and functional properties of soaked and micronized Bambara groundnut seeds and their flours
Unknown author
(
University of Pretoria
,
2016
)
Sorghum and maize grain hardness : their measurement and factors influencing hardness
Unknown author
(
University of Pretoria
,
2012-09-14
)
Growth of E. coli in reduced salt cheddar cheese
Unknown author
(
University of Pretoria
,
2017
)
Alkaline fermentation of Bambara groundnut (Vigna subterranean L. Verdc. ) as dawadawa-like African food condiment
Unknown author
(
University of Pretoria
,
2017
)
Improvement in maize bread quality through addition of pre-gelatinized starch, sourdough in combination with dough sheeting
Unknown author
(
University of Pretoria
,
2016
)
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UCTD (178)
Food Science (7)
Sorghum (7)
South africa (4)
Antioxidant activity (3)
Cowpeas (3)
Goat milk (3)
Pearl millet (3)
Sensory quality (3)
Bacon sensory evaluation (2)
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