Metadata

Metadata ID

8,522

Contributor

Husna Zolkepli

Date

2020-01-21

Ref1

https://repository.up.ac.za/bitstream/handle/2263/44004/Nyembwe_Sensory_2015.pdf;sequence=1

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

Accuracy Flag

Amber

Location

Global

Document

3,326.00

Ref2

NULL

Src2

NULL

Accuracy Flag

NULL

Location

NULL

Document

NULL

Ref3

NULL

Src3

NULL

Accuracy Flag

NULL

Location

NULL

Document

NULL

Image

NULL

Notes

NULL

View

Change your password

Change password for user ''