Genetic Variability for Nutritional Composition and Cooking Time of Improved Cowpea Lines
Author:
Affiliation:
1. Int. Inst. of Tropical Agric. Kano Sub‐StationP.M.B. 3112KanoNigeria
2. Dep. of Food SciencePurdue Univ.West LafayetteIN47907
Publisher
Wiley
Subject
Agronomy and Crop Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.2135/cropsci1993.0011183X003300030010x
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