Protein gelation is a critical phenomenon in food science, serving as the foundation for texture, stability and overall sensory quality in many food products. Through the aggregation and network ...
Corn inbreds are often more sensitive to herbicides than hybrids. Field experiments were conducted with three corn inbreds to (1) evaluate inbred sensitivity to the acetamide herbicides acetochlor, ...
The Council for Scientific and Industrial Research (CSIR), following a R25.9m investment from the Department of Science, Technology and Innovation (DSTI), recently unveiled Africa’s first ...
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