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Effect of extrusion cooking of white yam (Dioscorea rotundata) and bambara-nut(Vigna subterranean) Blend on some selected extrudate parameters
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Assessment of the use of liquefied petroleum gas (LPG) as cooking energy source among rural households in Badagry area of Lagos State
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Cooking quality and nutritional properties of extruded maize pasta with orange-fleshed sweet potato
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Chemical and nutritional evaluation of extruded complementary foods from blends of fonio(Digitaria Exilis Stapf) and cowpea (Vigna Unguiculata L. Walp) flours
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Selected physico-chemical properties of extrudates from white yam (Dioscorea rotundata) and bambara nut (vigna subterranean) blends
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Die identifisering van die drie aartappelcultivars BP-1, Up-to-date en Vanderplank, ten opsigte van gaarmaakkwaliteit
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Sorghum proanthocyanidins - Degree of polymerisation, bioaccessibility and antioxidant properties as influenced by extrusion cooking
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Evaluation of extruded snacks from blends of acha(Digitaria exilis) and cowpea(Vigna unguiculata) flours
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Diagnostics for joint models for longitudinal and survival data
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Meat characteristics of bunaji, gudali and keteku breeds of cattle
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The effect of microwave treatment on the psycho-chemical properties of maize meal
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Physico-chemical and nutritional properties of maize-cowpea composite gluten-free pasta manufactured by extrusion cooking
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Lipid stabilisation and partial pre-cooking of pearl millet by thermal treatments
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Performance and meat quality attributes of broiler chickens fed onion skin extract and onion skin meal supplemented diets at the finisher stage
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A stand-alone parabolic dish solar cooker for African conditions
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Integration of xylan extraction from E. grandis, prior to pulping, into Kraft mills
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Influence of degrees of doneness on the sensory and physicochemical properties of beef striploin (longissimus lumborum) muscle
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The Sustainability Institute’s Cookbook: Recipes for Food and Community Building
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Sensory and objective meat quality characteristics of pork from three halothane genotypes
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Leftover and 'A zero-sum landscape': nature, climate change, and dystopia in Diane Cook's The New Wilderness
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Kook saam Kaaps : a study of language, positioning and food in the cooking show Flori en Koelsoem se kosse
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Finding home : food and identity in selected works by L. M. Montgomery
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The French menu : the design and development of a web-based application for chefs, restaurateurs and waitrons on the writing and understanding of menus in French
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Cooking fuel choice among urban and rural households in South Africa : a binary logit model application
