Similar Items: Modification of kafirin film properties by microwave heating
- Selection and metabolic characterization of mesophylic starter cultures for optimizing the sensory attributes of fruit flavoured Maas
- SELECTION, PRODUCT CHARACTERISTICS AND METABOLITE SPECTRUM OF A COMMON STARTER CULTURE FOR FUFU AND USI PRODUCTION
- Genetic characterisation of Leuconostoc oenos bacteriophage L5
- Lactic acid bacteria in South African indigenous fermented milks and the evaluation of selected strains for application in the manufacturing of cultured milk
- A taxonomic study of Leuconostoc oenos
- The effect of microwave treatment on the psycho-chemical properties of maize meal
Author: Taylor, J.R.N. (John Reginald Nuttall)
- Sorghum hot water extract : influence of grain physico-chemical characteristics
- Starch digestibility of porridges from unrefined and refined maize, pearl millet and sorghum
- Maize kernel translucency measurement by image analysis and its relationship to vitreousness and dry performance
- Title Preservation of Tshidzimba, a cereal-legume composite porridge, through fermentation, canning and drying
- Improvement in the size and antioxidant activity of kafirin microparticles by treatment with sorghum polyphenols
- Flour and dough properties of sorghum lines with modified endosperm protein and starch characteristics