Nutritional, rheological and sensory properties of extruded cassava-soy complementary porridges

Description

Please read the abstract in the pdf. / Thesis (PhD)--University of Pretoria, 2013. / gm2013 / Food Science / unrestricted

Links & Downloads

1. http://hdl.handle.net/2263/32939
2. Muoki, P.N. 2013, Nutritional, rheological and sensory properties of extruded cassava-soy complementary porridges, PhD thesis, University of Pretoria, Pretoria, viewed yymmdd <http://hdl.handle.net/2263/32939>
3. D13/9/879/gm

Tags

Protein energy malnutrition

UCTD

Additional Fields

Identifer	oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:up/oai:repository.up.ac.za:2263/32939
Date	January 2013
Creators	Muoki, Penina Ngusye
Contributors	Emmambux, Mohammad Naushad, [e-mail], De Kock, Henrietta Letitia
Publisher	University of Pretoria
Source Sets	South African National ETD Portal
Language	English
Detected Language	English
Type	Thesis
Rights	© 2013 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.