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<Table name="Metadata">
    <Row>
        <MetadataID>8,522</MetadataID>
        <Contributor>Husna Zolkepli</Contributor>
        <Date>2020-01-21</Date>
        <Ref1>https://repository.up.ac.za/bitstream/handle/2263/44004/Nyembwe_Sensory_2015.pdf;sequence=1</Ref1>
        <Src1>Nyembwe, P., Minnaar, A., Duodu, K. G., & de Kock, H. L. (2015). Sensory and physicochemical analyses of roasted marama beans [Tylosema esculentum (Burchell) A. Schreiber] with specific focus on compounds that may contribute to bitterness. Food chemistry, 178, 45-51. Retrieved from https://repository.up.ac.za/bitstream/handle/2263/44004/Nyembwe_Sensory_2015.pdf;sequence=1</Src1>
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        <Document></Document>
        <Ref2></Ref2>
        <Src2></Src2>
        <Ref3></Ref3>
        <Src3></Src3>
        <Image></Image>
        <Notes></Notes>
    </Row>
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