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Technologies for improving the quality of bread doughs made with barley spent grain and sorghum
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
)
Extraction of kafirin and zein and their film properties
Unknown author
(
University of Pretoria
,
2016
)
Hydrolysis of cassava cell walls through alkaline treatment and fermentation with alkaliphilic bacteria
Unknown author
(
University of Pretoria
,
2017
)
Incidence and characterisation of Bacillus sporothermodurans isolated from UHT milk
Unknown author
(
University of Pretoria
,
2010-05-23
)
Micronisation and hot-air roasting as pre-treatments to control hard-to-cook phenomenon in cowpeas
Unknown author
(
University of Pretoria
,
2017
)
Physico-chemical, nutritional and functional properties of defatted marama bean flour
Unknown author
(
University of Pretoria
,
2011-06-17
)
The effect of MAP on the growth and survival of Escherichia coli O157:H7 and Staphylococcus aureus in chilled minced beef
Unknown author
(
University of Pretoria
,
2012-08-03
)
Sensory and enzymatic factors associated with defects in low fat UHT milk
Unknown author
(
University of Pretoria
,
2015
)
Development of soy fortified sorghum and bread wheat biscuits as a supplementary food to combat protein energy malnutrition in young children
Unknown author
(
University of Pretoria
,
2011-06-23
)
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