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UCTD (179)
Food Science (7)
Sorghum (7)
South africa (4)
Antioxidant activity (3)
Cowpeas (3)
Goat milk (3)
Pearl millet (3)
Sensory quality (3)
Bacon sensory evaluation (2)
Biofilms (2)
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Cheddar cheese microbiology (2)
Corn as food (2)
Cottage cheese (2)
Fan (2)
Flour (2)
Free amino nitrogen (2)
Functionality (2)
Grain (2)
Kafirin (2)
Kafirin microparticles (2)
Maize (2)
Malt (2)
No key words available (2)
Nutrition knowledge (2)
Physico-chemical characteristics (2)
Pork sensory evaluation (2)
Porridge (2)
Proteins (2)
Sorghum as food (2)
Sorghum foods (2)
Starch (2)
Teff (2)
Unrestricted (2)
Acid adaptation (1)
Addition reactions viscosity (1)
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Bread quality testing (1)
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Broccoli (1)
Cake quality eggs dried (1)
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Calories (1)
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Cereals as food quality. (1)
Characterisation (1)
Cheddar cheese packaging (1)
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Cheese (1)
Cheese proteolitic enzymes cheese lipase (1)
Cheesemaking waste disposal (1)
CIP (1)
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Coating of pears (1)
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Coeliac disease (1)
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