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Results:
1-13
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Results: 13
Authors:
DEWAR J
TAYLOR JRN
BERJAK P
Citation: J. Dewar et al., CHANGES IN SELECTED PLANT-GROWTH REGULATORS DURING GERMINATION IN SORGHUM, Seed science research, 8(1), 1998, pp. 1-8
Authors:
NELLES EM
RANDALL PG
TAYLOR JRN
Citation: Em. Nelles et al., IMPROVEMENT OF BROWN BREAD QUALITY BY PREHYDRATION TREATMENT AND CULTIVAR SELECTION OF BRAN, Cereal chemistry, 75(4), 1998, pp. 536-540
Authors:
DEWAR J
TAYLOR JRN
BERJAK P
Citation: J. Dewar et al., DETERMINATION OF IMPROVED STEEPING CONDITIONS FOR SORGHUM MALTING, Journal of cereal science, 26(1), 1997, pp. 129-136
Authors:
DEWAR J
OROVAN E
TAYLOR JRN
Citation: J. Dewar et al., EFFECT OF ALKALINE STEEPING ON WATER-UPTAKE AND MALT QUALITY IN SORGHUM, Journal of the Institute of Brewing, 103(5), 1997, pp. 283-285
Authors:
DEWAR J
TAYLOR JRN
BERJAK P
Citation: J. Dewar et al., EFFECT OF GERMINATION CONDITIONS, WITH OPTIMIZED STEEPING, ON SORGHUMMALT QUALITY - WITH PARTICULAR REFERENCE TO FREE AMINO NITROGEN, Journal of the Institute of Brewing, 103(3), 1997, pp. 171-175
Authors:
TAYLOR JRN
DEWAR J
TAYLOR J
VONASCHERADEN RF
Citation: Jrn. Taylor et al., FACTORS AFFECTING THE PORRIDGE-MAKING QUALITY OF SOUTH-AFRICAN SORGHUMS, Journal of the Science of Food and Agriculture, 73(4), 1997, pp. 464-470
Authors:
COETZEE H
TAYLOR JRN
Citation: H. Coetzee et Jrn. Taylor, THE USE AND ADAPTATION OF THE PAIRED-COMPARISON METHOD IN THE SENSORYEVALUATION OF HAMBURGER-TYPE PATTIES BY ILLITERATE SEMI-LITERATE CONSUMERS/, Food quality and preference, 7(2), 1996, pp. 81-85
Authors:
MINNAAR A
TAYLOR JRN
MCGILL AEJ
Citation: A. Minnaar et al., HEAT-IRRADIATION COMBINATION PROCESSING AS AN EFFECTIVE METHOD OF PRODUCING HIGH-QUALITY SHELF-STABLE, LOW-ACID FOOD-PRODUCTS, Food control, 6(3), 1995, pp. 165-170
Authors:
RASCHKE AM
TAYLOR J
TAYLOR JRN
Citation: Am. Raschke et al., USE OF FALLING NUMBER AND RAPID VISCO ANALYZER INSTRUMENTS TO ESTIMATE SORGHUM MALT DIASTATIC POWER, Journal of cereal science, 21(1), 1995, pp. 97-102
Authors:
DEKOCK S
MINNAAR A
BERRY D
TAYLOR JRN
Citation: S. Dekock et al., THE EFFECT OF FREEZING RATE ON THE QUALITY OF CELLULAR AND NON-CELLULAR PAR-COOKED STARCHY CONVENIENCE FOODS, Lebensmittel-Wissenschaft + Technologie, 28(1), 1995, pp. 87-95
Authors:
TAYLOR JRN
DEWAR J
Citation: Jrn. Taylor et J. Dewar, ROLE OF ALPHA-GLUCOSIDASE IN THE FERMENTABLE SUGAR COMPOSITION OF SORGHUM MALT MASHES, Journal of the Institute of Brewing, 100(6), 1994, pp. 417-419
Authors:
RANDALL PG
MANLEY M
MCGILL AEJ
TAYLOR JRN
Citation: Pg. Randall et al., RELATIONSHIP BETWEEN THE HIGH M(R) SUBUNITS OF GLUTENIN OF SOUTH-AFRICAN WHEATS AND END-USE QUALITY, Journal of cereal science, 18(3), 1993, pp. 251-258
Authors:
TAYLOR JRN
ROBBINS DJ
Citation: Jrn. Taylor et Dj. Robbins, FACTORS INFLUENCING BETA-AMYLASE ACTIVITY IN SORGHUM MALT, Journal of the Institute of Brewing, 99(5), 1993, pp. 413-416
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