Similar Items: Ontwikkeling van 'n laevetgraanproduk en die effek van verskillende veselvlakke op die glukemiese indeks
- Die voorafbehandeling van mieliemeel
- Physico-chemical and functional properties of grain tef [ Eragrostis tef (Zucc.) Trotter] starch
- A comparison of the glycemic index (GI) results obtained from two techniques on a group of healthy and a group of mixed subjects
- Die effek van verskillende onderrigmetodes in die aanbieding van 'n behuisingsgeletterdheidsprogram
- Effect of functional enzyme additives on the sensory and shelf-life properties of ready-to-eat breakfast cereals
- Characterisation and quantification of microstructure, physicochemical and functional properties of oven and forced convection continuous tumble roasted cereal grains
Author: Vosloo, M. C.
- The development and evaluation of measurements on spaghetti with diverse quality characteristics
- Ontwikkeling van 'n laevetgraanproduk en die effek van verskillende veselvlakke op die glukemiese indeks
- The development of two-week menu cycles for households with children allergic to wheat, soy, cow's milk and egg respectively
- Flour from the Morama bean : composition and sensory properties in a Botswana perspective