Department
Consumer and Food Sciences
Degree
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.
Supervisor
Primary Supervisor: Prof KG Duodu
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