Barriers and facilitators of brown rice consumption, sensory acceptability and its effect on blood glucose level among university staff

Reddy, Anjellah

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Durban University of Technology

Barriers and facilitators of brown rice consumption, sensory acceptability and its effect on blood glucose level among university staff

dc:creator Reddy, Anjellah

dc:date2022

Abstract

dc:description

Thesis submitted in fulfilment of the requirements of the degree of: Master of Applied Science in Food and Nutrition in the Department of Food and Nutrition: Consumer Science, Faculty of Applied Sciences at the Durban University of Technology, 2021.

Author and committee

dc:creator, dc:contributor.*

Author dc:creator: Reddy, Anjellah
Contributors dc:contributor: Naicker, Ashika
Singh, Evonne

Subjects

dc:subject × 4

Rights

Language dc:language: en

Identifiers

dc:identifier.*

Identifier: https://doi.org/10.51415/10321/3808
OAI identifier oai:identifier: oai:openscholar.dut.ac.za:10321/3808

Chain of custody

source

Harvested from: Durban University of Technology
Base URL: openscholar.dut.ac.za/server/oai/request
Last updated: 2026-07-27
Source record: OAI-PMH GetRecord

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citation

Reddy, Anjellah. Barriers and facilitators of brown rice consumption, sensory acceptability and its effect on blood glucose level among university staff. 2022. https://hdl.handle.net/10321/3808

Barriers and facilitators of brown rice consumption, sensory acceptability and its effect on blood glucose level among university staff

Abstract

Author and committee

Subjects

Rights

Identifiers

Chain of custody

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