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  1. MICROCRYSTALLINE CELLULOSE POWDERS, PROPERTIES AND POSSIBLE APPLICATIONS IN NUTRITION

    MICROCRYSTALLINE CELLULOSE POWDERS, PROPERTIES AND POSSIBLE APPLICATIONS IN NUTRITION

    Item type: Journal Article • Journal: South African Forestry Journal • Authors: H. Steege B. Phillipp R.E. Nest G. Magister H.J. Lewerenz D. Bleyl Reeves
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  2. Evaluation of mageu-based gluten-free bread loaf characteristics

    Evaluation of mageu-based gluten-free bread loaf characteristics

    Item type: Journal Article • Journal: African Journal of Science, Technology, Innovation and Development • Authors: Leigh McCarroll --- Department of Biotechnology and Food Technology, South Africa Suretha de Kock --- Department of Biotechnology and Food Technology, South Africa
    Gluten-free bread (GFB) has poor quality attributes compared with wheat bread. Coeliac disease is an autoimmune disease triggered by gluten consumption. Mageu, a traditional beverage, was used in GFB with hydrocolloids, sorghum, soybean flour and maize starch. Quality parameters included...
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