Relationship between waxy (high amylopectin) and high protein digestibility traits in sorghum and malting quality
Authors:
- Abadi G. MezgebeAMAbadi G. Mezgebe
- Kebede AbegazKAKebede Abegaz
- John R.N. TaylorJohn R.N. Taylor
- 1 January 2018
- journal article
- research article
- Published by Elsevier in Journal of Cereal Science
- Vol. 79, 319-327
Abstract
No abstract availableKeywords
Funding Information
- United States Agency for International Development (AID-OAA-A-13-00047)
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