Faculty of Natural and Agricultural Sciences
School of Agricultural and Food Sciences
Department of Food Science

Bultosa G: Physico-chemical properties of teff starch (Prof JRN Taylor)

van der Merwe GH: Prediction of food oil stability (Prof JRN Taylor)

Bajner RE: Stearic acid addition to maize starch and its influence on pasting viscosity behaviour (Ms L Kuyper)

da Silva LS: Sorghum fractions and their effect on biofilm quality (Prof JRN Taylor)

Geel L: Consumer perception of instant coffee quality (Dr HL de Kock)

Kau RN: Pediococci in South African cheddar and gouda cheese (Prof BH Bester)

Mokwena MG: The effect of pale, soft and exudative (PSE) pork on low fat bacon quality (Dr HL de Kock)

Wong HY: The effect of selected raw pork quality parameters on low fat bacon quality (Dr HL de Kock)