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Showing 10 out of a total of 84 results for community: University of Pretoria: Research Output.
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Functionality of the storage proteins in gluten-free cereals and pseudocereals in dough systems
Taylor, J.R.N. (John Reginald Nuttall)
;
Taylor, Janet
;
Campanella, Osvaldo H.
;
Hamaker, Bruce R.
(
Elsevier
,
2016-01
)
Potential of defatted marama flour-cassava starch composites to produce functional gluten-free bread-type dough
Nyembwe, Patricia M.
;
De Kock, Henrietta Letitia
;
Taylor, J.R.N. (John Reginald Nuttall)
(
Elsevier
,
2018-06
)
Oxidation of commercial (α-type) zein with hydrogen peroxide improves its hydration and dramatically increases dough extensibility even below its glass transition temperature
Taylor, J.R.N. (John Reginald Nuttall)
;
Johnson, Stuart K.
;
Taylor, Janet
;
Njila, Sharon
;
Jackaman, Connie
(
Elsevier
,
2016-07
)
Modification of the functional properties of hard-to-cook cowpea seed flours and cooked prepared pastes by γ-irradiation
Jombo, Talknice Z.
;
Emmambux, Mohammad Naushad
;
Taylor, J.R.N. (John Reginald Nuttall)
(
Springer
,
2021-01
)
Stabilization of wholegrain sorghum flour and consequent potential improvement of food product sensory quality by microwave treatment of the kernels
Adebowale, Olalekan Jimi
;
Taylor, J.R.N. (John Reginald Nuttall)
;
De Kock, Henrietta Letitia
(
Elsevier
,
2020-10
)
Formation and properties of aqueous compatible colloidal blends between pre-gelatinized maize starch and zein
Teklehaimanot, Welday Hailu
;
Taylor, J.R.N. (John Reginald Nuttall)
;
Emmambux, Mohammad Naushad
(
Elsevier
,
2016-03
)
Physicochemical and functional characteristics of cassava starch in Ugandan varieties and their progenies
Nuwamanya, Ephraim
;
Baguma, Yona
;
Emmambux, Mohammad Naushad
;
Taylor, J.R.N. (John Reginald Nuttall)
;
Rubaihayo, Patrick
(
Academic Journals
,
2010-01
)
Comparison of formation of visco-elastic masses and their properties between zeins and kafirins
Taylor, Janet
;
Anyango, Joseph Ochieng
;
Muhiwa, Peter J.
;
Oguntoyinbo, Segun I.
;
Taylor, J.R.N. (John Reginald Nuttall)
(
Elsevier
,
2018-04-15
)
Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour
Serrem, C.A. (Charlotte Atsango)
;
De Kock, Henrietta Letitia
;
Taylor, J.R.N. (John Reginald Nuttall)
(
Wiley-Blackwell
,
2011
)
Rapid sensory profiling and hedonic rating of whole grain sorghum-cowpea composite biscuits by low income consumers
Dovi, K.A.P. (Koya)
;
Chiremba, Constance
;
Taylor, J.R.N. (John Reginald Nuttall)
;
De Kock, Henrietta Letitia
(
Wiley
,
2018-02
)
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Author
Taylor, J.R.N. (John Reginald Nuttall) (84)
Taylor, Janet (24)
Kruger, Johanita (14)
De Kock, Henrietta Letitia (13)
Emmambux, Mohammad Naushad (11)
Duodu, Kwaku Gyebi (9)
Anyango, Joseph Ochieng (8)
Hamaker, Bruce R. (6)
Buys, E.M. (Elna Maria) (5)
Ferruzzi, Mario G. (5)
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Subject
Sorghum (29)
Kafirin (16)
Zein (8)
Iron (7)
Protein digestibility (6)
SDG-02: Zero hunger (6)
Cowpea (5)
Gluten-free (5)
Maize (5)
Tannins (5)
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Date Issued
2020 - 2023 (19)
2010 - 2019 (65)
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