Optimization of the production of motoho, a fermented sorghum beverage

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dc.contributor.authorMoodley, Sanchia S
dc.date.accessioned2020-02-06T11:05:59Z
dc.date.available2020-02-06T11:05:59Z
dc.date.issued2019
dc.descriptionSubmitted in fulfilment of the requirements for the degree of Doctor of Philosophy In the Faculty of Science Department of Microbiology and Cell Biology University of the Witwatersrand, Johannesburg Date: 29 May 2019en_ZA
dc.description.librarianE.K. 2020en_ZA
dc.identifier.urihttps://hdl.handle.net/10539/28817
dc.language.isoenen_ZA
dc.phd.titlePhDen_ZA
dc.titleOptimization of the production of motoho, a fermented sorghum beverageen_ZA
dc.typeThesisen_ZA
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