Similar Items: Assessment of variance in measurement of hectolitre mass of wheat and maize, using equipment from different grain producing and exporting countries
- Assessment of hectolitre mass (HLM) equipment and HLM measurements of oats
- Characterisation of whole white maize kernels using spectral imaging
- The effect of microwave treatment on the psycho-chemical properties of maize meal
- Classification of wheat kernels with near-infrared hyperspectral imaging
- Effect of utilising different concentrations of food grade vinegar as preservative on the quality of beef
- Maize porridge starch digestibility
Author: Manley, Marena
- Characterisation of whole white maize kernels using spectral imaging
- Influence of waxy wheat flour blends on dough and bread baking quality as well as shelf life
- Evaluation of near infrared and nuclear magnetic resonance spectroscopy for rapid quality control of South African extra virgin olive oils
- Variation in barley quality and its impact on malting and brewing
- Characterisation of starch from malting barley grown in South Africa
- Near infrared (NIR) spectroscopy for selection of malting barley in South African breeding programmes