Sorghum injera quality improvement through processing and development of cultivar selection criteria

Description

Please read the abstract in the section 00front of this document / Thesis (PhD (Food Science))--University of Pretoria, 2006. / Food Science / unrestricted

Links & Downloads

1. http://hdl.handle.net/2263/25035
2. Yetneberk S, 2004, Sorghum injera quality improvement through processing and development of cultivar selection criteria, PhD thesis, University of Pretoria, Pretoria, viewed yymmdd < http://hdl.handle.net/2263/25035 >
3. H1106/th
4. http://upetd.up.ac.za/thesis/available/etd-05272005-161518/

Tags

Teff

Sorghum as food

Bread ethiopia

Bread quality ethiopia

UCTD

Additional Fields

Identifer	oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:up/oai:repository.up.ac.za:2263/25035
Date	27 May 2005
Creators	Yetneberk, Senayit
Contributors	Prof J R N Taylor, [e-mail], prof L W Rooney
Source Sets	South African National ETD Portal
Detected Language	English
Type	Thesis
Rights	© 2004 University of Pretoria. All rights reserved. The copyright in this work vests in the University of Pretoria. No part of this work may be reproduced or transmitted in any form or by any means, without the prior written permission of the University of Pretoria.