Fermentation of sorghum dough by genus Lactobacillus /

Bibliographic Details
Main Author:	Clark, Susie Hong Nguyen, 1948-
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 1980.
Subjects:	Fermentation. Lactic acid bacteria. Microorganisms. Sorghum. Major food science and technology.
Online Access:	Link to OAKTrust copy

Description
Item Description:	"Major subject: Food Science and Technology." Typescript (photocopy). Vita.
Physical Description:	ix, 65 leaves : graphs ; 29 cm. Also available online.
Bibliography:	Bibliography: leaves 63-64.