Work

Technologies for improving the quality of bread doughs made with barley spent grain and sorghum

Year: 2017

Type: dissertation

Abstract: Dissertation (MSc (Agric))--University of Pretoria, 2017.

Source: UpSpace Institutional Repository (University of Pretoria)

Author: Itumeleng Evidence Magabane

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: green

OpenAlex ID: W2891895274

Cites: 130

Cited by: 6

Related to: 10