Improvement of the nutritional quality of sorghum (Sorghum bicolor L. Moench) through fermentation.
Date
1985
Document Type
Master Thesis
Language
English
LC Subject
Sorghum as food, Fermented foods
Location
UPLB Main Library Special Collections Section (USCS)
Call Number
LG 995 1985 M5 T38
Recommended Citation
Tavanlar, Mary Anne Talens, "Improvement of the nutritional quality of sorghum (Sorghum bicolor L. Moench) through fermentation." (1985). Graduate Student's Output. 2484.
https://www.ukdr.uplb.edu.ph/etd-grad/2484
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