Similar Items: Improvement in the protein quality of African sorghum foods through compositing with cowpea
- Developing analytical methods to determine physicochemical properties, protein and amino acid composition of African staple foods
- Processing of polyphenol-rich sorghums for food
- Bioactive phenolics in sorghum-cowpea composite porridge and their potential to alleviate radical-induced oxidative stress
- Evaluation of the potential malting, brewing and antiyeast characteristics of selected Zambian sorghum cultivars
- Sorghum injera quality improvement through processing and development of cultivar selection criteria
- Protein digestibility of sorghum and maize flours and porridges as affected by gamma-irradiation
Author: De Kock, Henrietta Letitia
- Sensory-based methodologies for facilitating demand-led sweetpotato breeding
- Hazard analysis critical control point (HACCP) in a red meat abattoir
- The nutritive, rheological and sensory quality of selected indigenous complementary foods used for 6 – 24 months infants and young children in African communities
- Sensory perception of different acidulants in flavoured sports drinks
- The effect of pale, soft and exudative (PSE) pork and fat grading on physico-chemical characteristics of low fat bacon
- Sensory and nutritional quality of orange-fleshed sweet potato crisps from roots with varying physico-chemical properties