Similar Items: Arabinoxylan as partial flour replacer: The effect on bread properties and economics of bread making
- Physical and chemical effects of bran on brown bread
- Extraction and modification of hemicellulose from wheat bran to produce entrapment materials for the controlled release of chemicals and bioactive substances
- Stress relaxation test as a predictor of bread flour quality
- Effects of Aframomum danielli (powder and extracts) on the nutritional, physcio-chemical and sensory properties of wheat flour bread
- The South African bread market and consumers' willingness to adopt more sustainable options
- Inducing mutations in bread wheat (Triticum aestivum L.) using chemical treatments
Author: Chimphango, Annie F. A.
- The development of biosorbents from agricultural waste sources for the separation of fat-based particles from water
- Systems approach in developing a model for sustainable production of bioenergy in Malawi
- Extraction and modification of hemicellulose from wheat bran to produce entrapment materials for the controlled release of chemicals and bioactive substances
- Designing and evaluating the technical, economic and environmental performance of an adsorption cooling system operating using bioresources from waste streams of mango processing
- Chemical and physical modification of wood based hemicelluloses for use in the pulp and paper industry
- Development and optimisation of a process for cellulose nanoparticle production from waste paper sludge with enzymatic hydrolysis as an integral part