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Faculty of Natural and Agricultural Sciences
School of Agricultural and Food Sciences
Food Science
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Cereal grain quality
Studies of the structure, chemistry and biochemistry of cereal grains after harvest and during processing to provide predictive and remedial actions for processors in optimising processes and product quality Research Output
Chapters in books
Taylor JRN, Dewar J: 2001. Developments in sorghum food technologies. In Advances in Food and Nutrition Research, Volume 43, (5), Academic Press, pp 218-264. |