Journal Articles

Sensory and physicochemical analyses of roasted marama beans [Tylosema esculentum (Burchell) A. Schreiber] with specific focus on compounds that may contribute to bitterness.

De Kock, H.L., Duodu, K.G., Nyembwe, P., and Minnaar, A. (2015). Sensory and physicochemical analyses of roasted marama beans [Tylosema esculentum (Burchell) A. Schreiber] with specific focus on compounds that may contribute to bitterness. Food Chemistry, 178, 45-51

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