Antioxidant properties and effect of forced convection roasting on South African wheats

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dc.contributor.advisorManley, Marenaen_ZA
dc.contributor.authorZhang, Songleien_ZA
dc.contributor.otherStellenbosch University. Faculty of AgriSciences. Dept. of Food Science.en_ZA
dc.date.accessioned2016-03-09T15:11:16Z
dc.date.available2016-03-09T15:11:16Z
dc.date.issued2016-03
dc.descriptionThesis (MSc Food Sc)--Stellenbosch University, 2016.en_ZA
dc.description.abstractENGLISH ABSTRACT: See full text for abstract.en_ZA
dc.description.abstractAFRIKAANSE OPSOMMING: Sien volteks vir opsomming.af_ZA
dc.format.extent104 pages : illustrations
dc.format.extent104 pages : illustrations
dc.identifier.urihttp://hdl.handle.net/10019.1/98863
dc.language.isoen_ZAen_ZA
dc.publisherStellenbosch : Stellenbosch Universityen_ZA
dc.rights.holderStellenbosch Universityen_ZA
dc.subjectWheat -- Processingen_ZA
dc.subjectFood -- Effect of heat onen_ZA
dc.subjectCorn -- Nutrition -- South Africaen_ZA
dc.subjectAntioxidantsen_ZA
dc.subjectUCTDen_ZA
dc.titleAntioxidant properties and effect of forced convection roasting on South African wheatsen_ZA
dc.typeThesisen_ZA
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