Similar Items: Sensory and physico-chemical analysis of roasted marama beans [Tylosema esculentum (Burchell) A. Schreiber] with specific focus on compounds that may contribute to bitterness
- Utilisation of marama bean [Tylosema esculentum (Burchell) A. Schreiber] flour in gluten-free bread making
- 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
- Marama bean (Tylosema esculentum), a non-nodulating high protein legume indigenous to the Kalahari sands : studies of its N nutrition
- n Morfologiese ondersoek van Tylosema esculentum (Burch.) Schreiber en Tylosema fassoglense (Schweinf.) Torre en Hillc. in Suidelike Afrika
- Composition, functional and nutritional quality of marama (Tylosema esculentum) storage root tuber (or tubers) and starch
- Physico-chemical, nutritional and functional properties of defatted marama bean flour
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