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Title Preservation of Tshidzimba, a cereal-legume composite porridge, through fermentation, canning and drying
Unknown author
(
University of Pretoria
,
2006-07-12
)
The impact of the combined lactoperoxidase and pasteurisation treatment on the safety of goat milk and cottage cheese
Unknown author
(
University of Pretoria
,
2007-10-12
)
The effect of pale, soft and exudative (PSE) pork on the sensory quality characteristics of low fat bacon
Unknown author
(
University of Pretoria
,
2002
)
The effect of pale, soft and exudative (PSE) pork and fat grading on physico-chemical characteristics of low fat bacon
Unknown author
(
University of Pretoria
,
2005-08-02
)
The effect of fresh, frozen and dehydrated eggs on sponge cake quality
Unknown author
(
University of Pretoria
,
2008-04-09
)
Tannin binding of kafirin and its effects on karirin films
Unknown author
(
University of Pretoria
,
2006-06-02
)
Survival and Growth of Bacillus cereus during Gouda cheese manufacturing
Unknown author
(
University of Pretoria
,
2006-12-13
)
Stress relaxation test as a predictor of bread flour quality
Unknown author
(
University of Pretoria
,
2005-11-14
)
Stearic acid addition to maize starch and its influence on pasting viscosity behaviour
Unknown author
(
University of Pretoria
,
2005-08-15
)
Starch digestibility of porridges from unrefined and refined maize, pearl millet and sorghum
Unknown author
(
University of Pretoria
,
2006-10-07
)
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UCTD (71)
Sorghum (6)
Goat milk (3)
Pearl millet (3)
Antioxidant activity (2)
Bacon sensory evaluation (2)
Cheddar cheese microbiology (2)
Corn as food (2)
Fan (2)
Flour (2)
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