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Evaluation of wheat bread features 6 p
Evaluation of wheat bread features
The potential of South African plants in the development of new food and beverage products 12 p
The potential of South African plants in the development of new food and beverage products
The use of starter cultures in the fermentation of boza, a traditional Turkish beverage 7 p
The use of starter cultures in the fermentation of boza, a traditional Turkish beverage
Towards an updated methodology for measurement of dietary fiber, including associated polyphenols, in food and beverages 7 p
Towards an updated methodology for measurement of dietary fiber, including associated polyphenols, in food and beverages
Traditional fermented foods and beverages in Burundi 7 p
Traditional fermented foods and beverages in Burundi
Volatile compounds produced by the probiotic strain Lactobacillus plantarum NCIMB 8826 in cereal-based substrates 7 p
Volatile compounds produced by the probiotic strain Lactobacillus plantarum NCIMB 8826 in cereal-based substrates
Yogurt-like beverages made of a mixture of cereals 8 p
Yogurt-like beverages made of a mixture of cereals
Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria11 11 p
Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria11
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