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Perceptions and acceptance of grapefruit-like model beverages that vary in taste colour and aroma sensory properties : effects of sensitivity to bitter taste and TAS2R38 and TAS2R19 bitter receptor genes
Unknown author
(
University of Pretoria
,
2019
)
Acid adaptation of Escherichia coli O157:H7 in fermented goat milk
Unknown author
(
University of Pretoria
,
2009-04-16
)
Title Preservation of Tshidzimba, a cereal-legume composite porridge, through fermentation, canning and drying
Unknown author
(
University of Pretoria
,
2006-07-12
)
Food consumption in selected rural communities in western Kenya with special reference to sorghum
Unknown author
(
University of Pretoria
,
2009
)
Microbiological quality of shredded Cheddar cheese packaged in modified atmospheres
Unknown author
(
University of Pretoria
,
2008-03-10
)
Nutritional and functional properties of soaked and micronized Bambara groundnut seeds and their flours
Unknown author
(
University of Pretoria
,
2016
)
Physico-chemical and sensory properties of polyphosphate-treated, irradicated pre-cooked beef
Unknown author
(
University of Pretoria
,
2005-05-06
)
Developing sensory evaluation methods for consumers with low-literacy levels applicable in developing countries
Unknown author
(
University of Pretoria
,
2016
)
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
)
Cheddar enzyme modified cheese : influence of protease and lipase on flavour
Unknown author
(
University of Pretoria
,
2008-05-06
)
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UCTD (179)
Food Science (7)
Sorghum (7)
South africa (4)
Antioxidant activity (3)
Cowpeas (3)
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Pearl millet (3)
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