Please use this identifier to cite or link to this item: http://hdl.handle.net/11189/2563
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dc.contributor.authorDiedericks, Claudine F-
dc.contributor.authorMshimcileli, N-
dc.contributor.authorJideani, Victoria A-
dc.date.accessioned2015-03-28T07:07:11Z-
dc.date.available2015-03-28T07:07:11Z-
dc.date.issued2012-08-05-
dc.identifier.urihttp://hdl.handle.net/11189/2563-
dc.descriptionEffect of chicory (Cichorium intybus L.) root pulp addition on the functional properties of white bread 16th International Union of Food Science and Technology (IUFoST) World Congress, Foz do Iguaçu, Brazil, 5-9 August 2012en_US
dc.language.isoenen_US
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/za/en
dc.titleEffect of chicory (Cichorium intybus L.) root pulp addition on the functional properties of white breaden_US
dc.type.patentArticleen_US
Appears in Collections:Appsc - Conference Posters
Prof. Victoria A Jideani
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