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Sorghum waxy and high protein digestibility traits and their relationship with malting and dough-based product making quality
Unknown author
(
University of Pretoria
,
2018
)
Gamma-irradiation of cowpeas to understand the mechanisms responsible for the hard-to-cook defect
Unknown author
(
University of Pretoria
,
2018
)
Characterisation of pathogenic Escherichia coli associated with food and irrigation water in South Africa
Unknown author
(
University of Pretoria
,
2018
)
Characterization of Listeria monocytogenes responses to food-related stress and population dynamics in soft cheese
Unknown author
(
University of Pretoria
,
2018
)
Modification of the functional properties of zein and kafirin protein films by oxidation using hydrogen peroxide
Unknown author
(
University of Pretoria
,
2017
)
Technologies for improving the quality of bread doughs made with barley spent grain and sorghum
Unknown author
(
University of Pretoria
,
2017
)
Extruded sorghum and Bambara groundnuts : influence of in-barrel moisture conditions on functional and nutritional characteristics
Unknown author
(
University of Pretoria
,
2017
)
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
)
Bacillus and Paenibacillus spp. associated with extended shelf life milk
Unknown author
(
University of Pretoria
,
2017
)
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