Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Charles M. Mwendia"'
Autor:
Erick K. Cheruiyot, Wachira N. Francis, Charles M. Mwendia, Paul Muigai Kimani, Kiprotich Felix
Publikováno v:
African Journal of Food Science. 9:314-321
A total of 30 sorghum varieties from East Africa were analysed for their biochemical characteristics. The objective was to ascertain the extent of the genetic diversity underlying their biochemical and physiological characteristics that included star
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::915d1b6e52635379079e7fd9aa4a23ca
https://doi.org/10.5897/ajfs2014.1284
https://doi.org/10.5897/ajfs2014.1284
Publikováno v:
African Journal of Food Science. 9:326-334
In many semi-arid and tropical areas of the world especially in sub Saharan Africa, sorghum is a staple food grain and has great potential to be used in various industries. Thirty sorghum highland and open pollinated varieties were analysed for their
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9117a8b44df427e53941dbaa21e292ea
https://doi.org/10.5897/ajfs2015.1288
https://doi.org/10.5897/ajfs2015.1288
Autor:
Samson M. Kamunya, R. C. Muoki, Paul O. Mireji, Francis N. Wachira, Charles M. Mwendia, Erick K. Cheruiyot, T. Maritim
Publikováno v:
The Journal of Horticultural Science and Biotechnology. 90:395-400
SummaryA study to determine the physiological and biochemical responses of eight tea [Camellia sinensis (L.) O. Kuntze] cultivars to water-deficit stress was conducted in a ‘rain-out shelter’ using potted plants. Three levels of soil moisture con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06ece1a65db54b61ac8730aea7bea39e
https://doi.org/10.1080/14620316.2015.11513200
https://doi.org/10.1080/14620316.2015.11513200
Autor:
Francis N. Wachira, Charles M. Mwendia, James O. Owuoche, Erick K. Cheruiyot, Felix K Kiprotich
Publikováno v:
African Journal of Biotechnology; Vol 13, No 2 (2014)
There is a gradual shift to substitute barley with sorghum in brewing industry to reduce the cost of doing business and make beer products more competitive. This study evaluates the sorghum genotypes for desirable malting and brewing characteristics.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cd702ee854db12ddce9a42c6ca06dd28
https://doi.org/10.5897/ajb2013.13184
https://doi.org/10.5897/ajb2013.13184