Items where Author is "Taylor, R.N."

Conference or Workshop Item

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.

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.