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

Adebowale, Olalekan J. and Taylor, J. R and De Kock, H. L (2020) Stabilization of wholegrain sorghum flour and consequent potential improvement of food product sensory quality by microwave treatment of the kernels. Food Science and Technology. pp. 1-9.

Adebowale, Olalekan J. and Taylor, R.N. and De Kock, H. L Effects of microwaving sorghum grain on the sensory characteristics of porridges prepared from flours stored for up to 6 weeks at 50ºC. In: Department of Consumer and Food Sciences University of Pretoria, Private Bag X20, Hatfield 0028, Pretoria, South Africa, South Africa.