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Showing 8 out of a total of 18 results.
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Factors affecting the porridge-making quality in South African sorghums
Taylor, JRN
;
Dewar, J
;
Taylor, J
;
Von Ascheraden, RF
(
John Wiley & Sons Ltd
,
1997-04
)
Condensed tannins in traditional wet-cooked and modern extrusion-cooked sorghum porridges
Dlamini, Nomusa R
;
Dykes, L
;
Rooney, LW
;
Waniska, RD
;
Taylor, JRN
(
American Association of Cereal Chemists
,
2009-07
)
Granule integrity and starch solubility during slow, extended pasting of maize starch - the second viscosity peak
Nelles, EM
;
Dewar, J
;
Van der Merwe, CF
;
Taylor, JRN
(
Wiley-VCH Verlag GmbH & Co. KGaA
,
2003-02
)
African maize porridge: a food with slow in vitro starch digestibility
Van der Merwe, B
;
Erasmus, C
;
Taylor, JRN
(
Elsevier Science Ltd
,
2001-02-15
)
Effect of malting conditions on pearl millet malt quality
Pelembe, LAM
;
Dewar, J
;
Taylor, JRN
(
The Institute & Guild of Brewing
,
2002
)
Determination of the effect of microwave energy on maize kernel quality
Fakude, PM
;
Erasmus, C
;
Taylor, JRN
(
2006-02
)
Effect of heating cast kafirin films on their functional properties
Byaruhanga, YB
;
Erasmus, C
;
Taylor, JRN
;
Emmambux, MN
(
John Wiley & Sons Ltd
,
2007-01
)
Co-suppression of synthesis of major x-kafirin sub-class together with y-kafirin-1 and y-kafirin-2 required for substantially improved protein digestibility in transgenic sorghum
Grootboom, AW
;
Mkhonza, NL
;
Mbambo, Z
;
O'Kennedy, Maretha M
;
Da Silva, LS
;
Taylor, J
;
Taylor, JRN
;
Chikwamba, Rachel K
;
Mehlo, L
(
Springer link
,
2014-01
)
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