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Bioaccessibility of phenolic compounds and related antioxidant and health promoting properties of soured sorghum porridges
Unknown author
(
University of Pretoria
,
2022-06-06
)
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
)
Nutritional, antioxidant and microbiological properties of finger millet-based beverages as influenced by starch source during lactic acid fermentation
Unknown author
(
University of Pretoria
,
2021
)
Sensory properties and consumer acceptance of orange-fleshed sweet potato bread : the effect of food neophobia
Unknown author
(
University of Pretoria
,
2022
)
Nutritional and health benefits of heat - moisture treated maize starch and maize meal with stearic acid
Unknown author
(
University of Pretoria
,
2022
)
Sensory attributes of chicken meat in relation to microbial and physicochemical characteristics
Unknown author
(
University of Pretoria
,
2020
)
Sensory quality control in food companies: towards improving knowledge, attitudes and practices assessment as well as sensory quality management
Unknown author
(
University of Pretoria
,
2021
)
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Subject
Food Science (7)
UCTD (7)
Bioaccessibility (1)
Food neophobia (1)
Health promoting properties (1)
Orange fleshed sweet potato bread (1)
Soured sorghum porridges (1)
Vitamin A deficiency (1)
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Date Issued
2022 (3)
2020 (2)
2021 (2)
Has File(s)
true (7)