Author: Manley, Marena
Similar Items: Effect of forced convection roasting on physicochemical and antioxidant properties of whole grain maize (Zea mays L.) and optimisation of roasting conditions
- Maize porridge starch digestibility
- Die teelwaarde van isolate uit die mielie-varieteite Sahara en Teko Yellow t.o.v. nutriente-inhoud
- Antioxidant properties and effect of forced convection roasting on South African wheats
- Characterisation and quantification of microstructure, physicochemical and functional properties of oven and forced convection continuous tumble roasted cereal grains
- The evaluation of some chemical procedure for assessing protein quality in maize
- Analysis of maize germplasm relationships using RAPD and microsatellite markers