Cooking characteristics of some popular grain legumes in Kenya
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Discover the tremendous legume diversity in Kenya - The Global Bean Project
Nutritional characteristics and cooking time of some cowpea cultivars.
Welissa MULEI, Reserch Associate, Master of Arts International Relations, International Institute of Tropical Agriculture, Ibadan, IITA, Department of Social Sciences
The susceptibilities indices (SI) of cowpea varieties to Table 4.
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Most probable number estimates of rhizobia (cells g −1 soil × 10 6 ) of
Discover the tremendous legume diversity in Kenya - The Global Bean Project
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