Functional and nutritional characteristics of Bambara groundnut milk powder as an ingredient in yoghurt
Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2016. === The aim of this study was to evaluate Bambara groundnut (BGN) milk subjected to spray drying with a view to establish functional, nutritional and physical properties as an ingredient in BGN yoghurt production. BGN m...
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| Language: | en |
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Cape Peninsula University of Technology
2017
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| Online Access: | http://hdl.handle.net/20.500.11838/2340 |