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Sensory and physico-chemical analysis of roasted marama beans [Tylosema esculentum (Burchell) A. Schreiber] with specific focus on compounds that may contribute to bitterness
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Phenolic compounds in aqueous extracts of marama bean [Tylosema esculentum (Burchell) A. Schreiber] seed coat, sorghum (Sorghum bicolor L. Moench) bran and their bioactive properties
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Marama bean (Tylosema esculentum), a non-nodulating high protein legume indigenous to the Kalahari sands : studies of its N nutrition
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n Morfologiese ondersoek van Tylosema esculentum (Burch.) Schreiber en Tylosema fassoglense (Schweinf.) Torre en Hillc. in Suidelike Afrika
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Comparative Physicochemical and Techno‐Functional Characterisation of Legume Protein Concentrates for Gluten‐Free Bread Applications
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Composition, functional and nutritional quality of marama (Tylosema esculentum) storage root tuber (or tubers) and starch
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Physico-chemical, nutritional and functional properties of defatted marama bean flour
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'n Biologiese ondersoek van Tylosema esculentum
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Characterisation of marama bean protein
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Effect of endoxylanases, endoglucanases and their combination on wheat flour bread quality
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Development of Chickpea‐Based Multigrain Gluten‐Free Crackers: Formulation Optimization and Evaluation of Nutritional, Antioxidant, and Quality Attributes
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Millennial consumers’ acceptance of the sensory properties of gluten-free bread as predisposed by health and taste attitudes
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Arabinoxylan as partial flour replacer: The effect on bread properties and economics of bread making
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Sensory and nutritional quality of marama-sorghum composite flours and porridges
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Physico-chemical effects of irradiation on starch and protein of maize and bean flours
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Identification and manipulation of starch synthases from marama bean and potato
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Flour from the Morama bean : composition and sensory properties in a Botswana perspective
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Gluten quantification methods and their compliance with the food safety legislation of South Africa.
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Evaluation of some physical-chemical properties of wheat, cassava, maize and cowpea flours for bread making
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Progress and Challenges in Faba Bean Genetic Engineering
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Staling Behavior of Chickpea‐Enriched Bread: A Dynamic Mechanical Analysis Approach
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Stress relaxation test as a predictor of bread flour quality
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Advancing Thermotolerance in Beans: Integrating Physiology, Genomics, and Breeding for Climate Adaptation
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Fungal diversity of [Tylosema esculentum (Burch.) A.Schreib.] and T. fassoglense (Kotschy ex Schweinf). Torre & Hillc. seeds, leaves and tubers from South Africa
