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Publications by Henriëtte L de Kock

Relating Physico-Chemical Properties of Frozen Green Peas (Pisum sativumL.) to Sensory Quality

Journal of the Science of Food and Agriculture

English

Effect of Soy Flour Addition and Heat-Processing Method on Nutritional Quality and Consumer Acceptability of Cassava Complementary Porridges

Journal of the Science of Food and Agriculture

English

Related publications

Aroma and Flavour Properties of Saskatchewan Grown Field Peas (Pisum sativumL.)

Canadian Journal of Plant Science

English

VARIABILITY IN POD FILLING CHARACTERISTICS OF PEAS (Pisum sativumL.) UNDER FIELD CONDITIONS

Canadian Journal of Plant Science

English

Development of Reproductive Structures in Field Peas (Pisum sativumL.) at Different Densities

New Zealand Journal of Agricultural Research

English

Physico-Chemical Problems Relating to the Soil

Multidisciplinary

English

Physico-Chemical and Sensory Properties of Frankfurter-Type Fish Sausage

American Journal of Food Science and Technology

English

Effect of Frozen Storage on the Physico-Chemical, Microbiological and Sensory Quality of Low Fat Restructured Chicken Block Incorporated With Gizzard

International Journal of Meat Science

English

The Physical and Physico-Chemical Problems Relating to Textile Fibres

Multidisciplinary

English

Effect of Heat and Chemical Treatments on Physico-Chemical and Sensory Properties of Coconut Milk-Orange Beverage

Asian Journal of Agriculture and Food Sciences

English

Microwave Assisted Green Synthesis of Guar Gum Esters With Enhanced Physico-Chemical Properties

Scientia Iranica

English