‭Carla‬ Gey van Pittius


Consumer and Food Sciences


Bsc (Hons) Food Science

The effect of pH and temperature on the bio accessibility of phenolic compounds in red and white sorghum porridge under the supervision of Prof. KG Duodu. I am currently working as a Research and Development Intern at Sensory FX and I am hoping to become a trained Flavourist or Perfumer.


[email protected]


Primary Supervisor: Prof KG Duodu

Published by Gertruida Erasmus

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