Abstract
Variability in seed physical characteristics, milling ability and flour quality attributes of some grain legumes used as food ingredients in Nigeria
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Published version (
Free)
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Journal of Agricultural, Food Science and Biotechnology
Paper Title
Journal
Date
