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Cassava flour
Akonor, Paa T., Dziedzoave, Nanam T., Buckman, Evelyn S., Mireku Essel, Edna, Lavoe, Francis and Tomlins, Keith I. (2016) Sensory optimization of crackers developed from high-quality cassava flour, starch, and prawn powder. Food Science and Nutrition, 5 (3). pp. 564-569. ISSN 2048-7177 (Online) (doi:https://doi.org/10.1002/fsn3.431)
Crackers
Akonor, Paa T., Dziedzoave, Nanam T., Buckman, Evelyn S., Mireku Essel, Edna, Lavoe, Francis and Tomlins, Keith I. (2016) Sensory optimization of crackers developed from high-quality cassava flour, starch, and prawn powder. Food Science and Nutrition, 5 (3). pp. 564-569. ISSN 2048-7177 (Online) (doi:https://doi.org/10.1002/fsn3.431)
fresh produce
Msimango, Thabang Nora, Duvenage, Stacey
ORCID: 0000-0002-5984-1491
, Du Plessis, Erika M. and Korsten, Lise
(2023)
Microbiological quality assessment of fresh produce: potential health risk to children and urgent need for improved food safety in school feeding schemes.
Food Science and Nutrition.
ISSN 2048-7177 (Online)
(doi:https://doi.org/10.1002/fsn3.3506)
microbiological quality
Msimango, Thabang Nora, Duvenage, Stacey
ORCID: 0000-0002-5984-1491
, Du Plessis, Erika M. and Korsten, Lise
(2023)
Microbiological quality assessment of fresh produce: potential health risk to children and urgent need for improved food safety in school feeding schemes.
Food Science and Nutrition.
ISSN 2048-7177 (Online)
(doi:https://doi.org/10.1002/fsn3.3506)
Mixture Design
Akonor, Paa T., Dziedzoave, Nanam T., Buckman, Evelyn S., Mireku Essel, Edna, Lavoe, Francis and Tomlins, Keith I. (2016) Sensory optimization of crackers developed from high-quality cassava flour, starch, and prawn powder. Food Science and Nutrition, 5 (3). pp. 564-569. ISSN 2048-7177 (Online) (doi:https://doi.org/10.1002/fsn3.431)
Optimization
Akonor, Paa T., Dziedzoave, Nanam T., Buckman, Evelyn S., Mireku Essel, Edna, Lavoe, Francis and Tomlins, Keith I. (2016) Sensory optimization of crackers developed from high-quality cassava flour, starch, and prawn powder. Food Science and Nutrition, 5 (3). pp. 564-569. ISSN 2048-7177 (Online) (doi:https://doi.org/10.1002/fsn3.431)
potential health risk
Msimango, Thabang Nora, Duvenage, Stacey
ORCID: 0000-0002-5984-1491
, Du Plessis, Erika M. and Korsten, Lise
(2023)
Microbiological quality assessment of fresh produce: potential health risk to children and urgent need for improved food safety in school feeding schemes.
Food Science and Nutrition.
ISSN 2048-7177 (Online)
(doi:https://doi.org/10.1002/fsn3.3506)
school feeding
Msimango, Thabang Nora, Duvenage, Stacey
ORCID: 0000-0002-5984-1491
, Du Plessis, Erika M. and Korsten, Lise
(2023)
Microbiological quality assessment of fresh produce: potential health risk to children and urgent need for improved food safety in school feeding schemes.
Food Science and Nutrition.
ISSN 2048-7177 (Online)
(doi:https://doi.org/10.1002/fsn3.3506)
school-going children
Msimango, Thabang Nora, Duvenage, Stacey
ORCID: 0000-0002-5984-1491
, Du Plessis, Erika M. and Korsten, Lise
(2023)
Microbiological quality assessment of fresh produce: potential health risk to children and urgent need for improved food safety in school feeding schemes.
Food Science and Nutrition.
ISSN 2048-7177 (Online)
(doi:https://doi.org/10.1002/fsn3.3506)
Sensory evaluation
Akonor, Paa T., Dziedzoave, Nanam T., Buckman, Evelyn S., Mireku Essel, Edna, Lavoe, Francis and Tomlins, Keith I. (2016) Sensory optimization of crackers developed from high-quality cassava flour, starch, and prawn powder. Food Science and Nutrition, 5 (3). pp. 564-569. ISSN 2048-7177 (Online) (doi:https://doi.org/10.1002/fsn3.431)