Items where Author is "Kruger, J."
Group by: Item Type | No Grouping Number of items: 3. Kruger, J. and Taylor, J.R.N. and Duan, X. and et al, . (2013) Effect of phytate reduction of sorghum, through genetic modification, on iron and zinc availability as assessed by an in vitro dialysability bioaccessibility assay, Caco-2 cell uptake assay, and suckling rat pup absorption model. Food Chemistry. pp. 1-31. Kruger, J. and Oelofse, A. and Taylor, A. and Taylor, J.R.N. (2012) Potential for improvement in yeast nutrition in raw whole grain sorghum and maize lager brewing and bioethanol production through grain genetic modification and phytase treatment. Journal of the Institute of Brewing, 118 (1). pp. 70-75. Kruger, J. and Taylor, J.R.N. and Oelofse, A. (2011) Effects of reducing phytate content in sorghum through genetic modification and fermentation on in-vitro iron availability in whole grain porridges. Food Chemistry. 24pp.. |
