Biochemical Evaluation of Ten Sorghum (Sorghum bicolor Cultivars Compared to Wheat for Baking Characterise

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dc.contributor.authorAbu, A.I
dc.contributor.author'Aba, D* A.
dc.contributor.authorChindo, P. S,
dc.contributor.authorAnigo, K. M.
dc.contributor.authorMaigida, D.N
dc.date.accessioned2019-06-24T13:50:05Z
dc.date.available2019-06-24T13:50:05Z
dc.descriptionpost print Journal Articlesen_US
dc.identifier.urihttp://hdl.handle.net/123456789/11808
dc.language.isoenen_US
dc.subjectBiochemical Evaluation,en_US
dc.subjectSorghum,en_US
dc.subject(Sorghum bicolor Cultivars,en_US
dc.subjectWheat,en_US
dc.subjectBaking Characterise,en_US
dc.titleBiochemical Evaluation of Ten Sorghum (Sorghum bicolor Cultivars Compared to Wheat for Baking Characteriseen_US
dc.typeOtheren_US
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