Items where Author is "de Kock, H.L."

Up a level
Export as [feed] Atom [feed] RSS 1.0 [feed] RSS 2.0
Group by: Item Type | No Grouping
Number of items: 1.

Conference or Workshop Item

Adebowale, Olalekan J. and Taylor, R.N. and de Kock, H.L. Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: effects on shelfeffects on shelfeffects on shelfeffects on shelfeffects on shelfeffects on shelfeffects on shelfeffects on shelfeffects on shelfeffects on shelfeffects on shelfeffects on shelfeffects on shelfeffects on shelfeffects on shelfeffects on shelf-life of flour as evaluated based life of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated based life of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated based life of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated based on the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridge on the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridge on the sensory characteristics of porridge on the sensory characteristics of porridge on the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridge on the sensory characteristics of porridge. In: Department of Consumer and Food Sciences, University Pretoria, Department of Consumer and Food Sciences, University Pretoria, Department of Consumer and Food Sciences, University Pretoria, Department of Consumer and Food Sciences, University Pretoria, Dep, South Africa.

This list was generated on Thu Mar 28 12:45:50 2024 UTC.