Kebakile MM: Sorghum dry-milling processes and their influence on meal and porridge quality (Prof JRN Taylor, Dr HL de Kock)
Kobue-Lekalake RI: Sensory perception of bitterness and astringency in sorghum (Dr HL de Kock, Prof JRN Taylor)
Mkanda AV: Relating consumer preferences to sensory and physicochemical properties of dry beans (Phaseolus vulgaris L.) (Dr HL de Kock, Prof A Minnaar)
Taylor J: Preparation, characterisation and functionality of kafirin microparticles (Prof A Minnaar, Prof JRN Taylor)
Barrion SC: Pearl millet milling : comparison between traditional Namibian fermentation - semi-wet milling and dry milling (Prof JRN Taylor)
Dlamini B: Acid adaptation of Escherichia coli O157:H7 in fermented goat milk (Prof EM Buys)
Fakude P: Eradication of storage insect pests in maize using microwave energy and the effects of the latter on grain quality (Prof JRN Taylor)
Kinnear M: Sensory perception of different acidulants in flavoured sports drinks (Dr HL de Kock)
N'gandwe C: Free amino nitrogen improvement in sorghum grain brewing (Prof JRN Taylor)
Ndungu K: Sensory quality of deep fat fried potato chips manufactured from potatoes with different physico-chemical characteristics (Dr HL de Kock, Prof A Minnaar)
Pretorius C: Kafirin and zein as coatings for the controlled release of amino acid supplements (Prof JRN Taylor)
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