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UCTD (186)
Food Science (7)
Sorghum (7)
SDG-03: Good health and well-being (4)
South africa (4)
Sustainable Development Goals (SDGs) (4)
Antioxidant activity (3)
Cowpeas (3)
Goat milk (3)
Natural and agricultural sciences theses SDG-02 (3)
Pearl millet (3)
SDG-02: Zero hunger (3)
Sensory quality (3)
Bacon sensory evaluation (2)
Biofilms (2)
Bread (2)
Cheddar cheese microbiology (2)
Corn as food (2)
Cottage cheese (2)
Fan (2)
Flour (2)
Food science (2)
Free amino nitrogen (2)
Functional properties (2)
Functionality (2)
Grain (2)
Kafirin (2)
Kafirin microparticles (2)
Maize (2)
Malt (2)
Natural and agricultural sciences theses SDG-03 (2)
No key words available (2)
Nutrition knowledge (2)
Nutritional properties (2)
Physico-chemical characteristics (2)
Pork sensory evaluation (2)
Porridge (2)
Proteins (2)
Quality (2)
Sorghum as food (2)
Sorghum foods (2)
Starch (2)
Teff (2)
Unrestricted (2)
Acid adaptation (1)
Addition reactions viscosity (1)
Adolescent food patterns (1)
African grain (1)
Anthocyanins (1)
Anti-infective agents (1)
Antibacterial agents (1)
Antimicrobial (1)
Antimicrobial activity (1)
Antioxidants (1)
Astringency (1)
Avocado edible coatings (1)
Avocado oil (1)
Bacillus sporothermodurans (1)
Bacillus subtilis (1)
Bacterial quality of water (1)
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