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Browsing by Author "Dlamini, NR"

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  • Dlamini, NR; Dykes, L; Rooney, LW; Waniska, RD; Taylor, JRN (American Association of Cereal Chemists, 2009-07)
    The profile and quantities of condensed tannins (CT) in foods are affected by processing due to their highly reactive nature, which may affect their antioxidant activity and the nutritional value of the foods. The objective ...
  • Reddy, J; Erasmus, C; Mlotshwa, L; Taylor, J; Dlamini, NR (CSIR, 2010-09-01)
    Sorghum, a staple food in Africa, does not contain adequate amounts of provitamin A carotenoids to address the problem of vitamin A deficiency which affects up to 31 million people on the continent1. One attempt to solve ...
  • Mothwa, M; Jacobs, A; Dlamini, NR (2013-09)
    The apparent protein digestibility of three feed ingredients, namely soybean, canola and sunflower meal, was studied for Tilapia rendalli, using chromic oxide as a dietary marker. The effect of these ingredients on the ...
  • Dube, S; Dlamini, NR; Mafunga, A; Mukai, M; Dhlamini, Z (Rural Outreach Program, 2013-01)
    This study was to determine the prevalence of entomophagy in the post independence era (after 1980) in Zimbabwe given that the social status of many families has changed. A cross-sectional non probability sampling was used ...