Similar Items: The effect of oxidant and salt levels on the functional properties and cost-effectiveness of open-top standard white bread for the baking industry
- Physical and chemical effects of bran on brown bread
- Stress relaxation test as a predictor of bread flour quality
- The South African bread market and consumers' willingness to adopt more sustainable options
- Arabinoxylan as partial flour replacer: The effect on bread properties and economics of bread making
- Malted and fermented sorghum as ingredients in composite bread
- Sorghum injera quality improvement through processing and development of cultivar selection criteria
Author: Stellenbosch University. Faculty of . Dept. of .
- The expression of possibility in Tshivenda
- A study of high fat milk replacers and high fat postweaning diets in the rearing of young Friesland bull-calves
- The distribution, identity and virus vector potential of Xiphinema Spp. in the Western Cape Province
- The retail patterns of greater Johannesburg with particular reference to the incidence of large-scale retailing
- n Bedryfsielkundige ondersoek na beeldbevordering as 'n promosiestrategie en uitvloeisel van sosiaal-verantwoordelike handelinge : 'n studie in die wynbedryf
- Segregated finite element solution of the incompressible Navier-Stokes equations, with equal-order velocity-pressure formulation