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

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dc.contributor.authorAbu, A. I.
dc.contributor.authorAba, D.A.
dc.contributor.authorChindo, P.S.
dc.contributor.authorAnigo, K.M.
dc.contributor.authorMaigida, D.N.
dc.date.accessioned2019-05-30T11:09:37Z
dc.date.available2019-05-30T11:09:37Z
dc.date.issued2000
dc.descriptionDepartment of Btochemislry Ahmadu Bello University,Zaria. Drpartmenl of Plant Science Ahmadu Bello University Zaria. Food Science and Technology Research Programme, Institute for Agricultural Research Ahmadu Bello University, Zaria. Department of Agricultural Economics and Rural Sociology, Ahmadu Bello University, Zariaen_US
dc.identifier.urihttp://hdl.handle.net/123456789/11692
dc.language.isoenen_US
dc.subjectBiochemical Evaluation,en_US
dc.subjectTen Sorghumen_US
dc.subjectSorghum bicolor,en_US
dc.subjectCultivars Compared,en_US
dc.subjectWheat,en_US
dc.subjectBaking Characteriseen_US
dc.titleBiochemical Evaluation of Ten Sorghum (Sorghum bicolor Cultivars Compared to Wheat for Baking Characterise,sen_US
dc.typePreprinten_US
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