Search Results - "Cooking"

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    Cooking competence of white young adults residing in Tshwane, South Africa

    Published 2023
    Subjects: “…Cooking competence…”
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    Chemical and nutritional evaluation of extruded complementary foods from blends of fonio(Digitaria Exilis Stapf) and cowpea (Vigna Unguiculata L. Walp) flours

    Published 2012-05
    Subjects: “…Extrusion cooking,…”
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    Assessment of the use of liquefied petroleum gas (LPG) as cooking energy source among rural households in Badagry area of Lagos State

    Published 2016
    Subjects: “…Cooking energy sources…”
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    Effect of extrusion cooking of white yam (Dioscorea rotundata) and bambara-nut(Vigna subterranean) Blend on some selected extrudate parameters

    Published 2011
    Subjects: “…Extrusion Cooking,…”
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    Die identifisering van die drie aartappelcultivars BP-1, Up-to-date en Vanderplank, ten opsigte van gaarmaakkwaliteit by Dalton, Annalien

    Published 2012
    Subjects: “…Cooking (Potatoes)…”
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    Evaluation of extruded snacks from blends of acha(Digitaria exilis) and cowpea(Vigna unguiculata) flours

    Published 2012-09
    Subjects: “…extrusion cooking,…”
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    Selected physico-chemical properties of extrudates from white yam (Dioscorea rotundata) and bambara nut (vigna subterranean) blends

    Published 2013
    Subjects: “…extrusion cooking,…”
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    Meat characteristics of bunaji, gudali and keteku breeds of cattle

    Published 2004
    Subjects: “…Cooking loss…”
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    Cooking quality and nutritional properties of extruded maize pasta with orange-fleshed sweet potato

    Published 2024
    Subjects: “…Cooking quality…”
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    The effect of microwave treatment on the psycho-chemical properties of maize meal by Holscher, Marlene

    Published 2012
    Subjects: “…Microwave cooking…”
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    Performance and meat quality attributes of broiler chickens fed onion skin extract and onion skin meal supplemented diets at the finisher stage

    Published 2018-06
    Subjects: “…Cooking loss…”
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    Sorghum proanthocyanidins - Degree of polymerisation, bioaccessibility and antioxidant properties as influenced by extrusion cooking

    Published 2026
    Subjects: “…Extrusion cooking…”
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    Integration of xylan extraction from E. grandis, prior to pulping, into Kraft mills by Joubert, Andre Jacobus

    Published 2015
    Subjects: “…Kraft cooking…”
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    A stand-alone parabolic dish solar cooker for African conditions by Craig, Omotoyosi Onalapo

    Published 2015
    Subjects: “…Alternative cooking methods -- Africa…”
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    Sensory and objective meat quality characteristics of pork from three halothane genotypes by Moelich, Erika Ilette

    Published 2012
    Subjects: “…Cooking (Pork)…”
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  16. Cover Image

    Physico-chemical and nutritional properties of maize-cowpea composite gluten-free pasta manufactured by extrusion cooking

    Published 2025
    Subjects: “…Cooking quality…”
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  17. Cover Image

    The Sustainability Institute’s Cookbook: Recipes for Food and Community Building by Shimahara, Eduardo

    Published 2016
    Subjects: “…Cooking…”
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    Finding home : food and identity in selected works by L. M. Montgomery

    Published 2025
    Subjects: “…Cooking in L.M.Montgomery…”
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    Lipid stabilisation and partial pre-cooking of pearl millet by thermal treatments

    Published 2013
    Subjects: “…Pre-cooking…”
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  20. Cover Image

    The French menu : the design and development of a web-based application for chefs, restaurateurs and waitrons on the writing and understanding of menus in French by Kulenkampff, Julia

    Published 2008
    Subjects: “…French cooking terminology…”
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