Výsledky vyhledávání - "Wambua F Kioko"

Physicochemical Characterization of Selected Rice (Oryza Sativa L.) Genotypes Based on Gel Consistency and Alkali Digestion

Autor: Karau G Muriira, Wambua F Kioko, Lagat Rose Chemutai, Ngugi M Piero, Mawia A Musyoki, Njagi S Mwenda

Publikováno v: Biochemistry & Analytical Biochemistry. 5

Quality assessment of rice genotypes involves physicochemical and sensory test. A physicochemical test relies on the rice chemical composition, cooking quality, gelatinization temperature and physical properties of cooked rice. The aim of this study

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6ac8fcbbfc2e6c16964a5c8b4104a69c
https://doi.org/10.4172/2161-1009.1000285

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Morphological Characterisation of Selected Ugandan Sweet potato (Ipomoea batatas L) Varieties for Food and Feed

Autor: Sammy Agili, Musembi B Kivuva, Wambua F Kioko, Muinde J. Mbithe, Eric Kuria, Runo Steven

Publikováno v: Journal of Phylogenetics & Evolutionary Biology.

Sweet potato Ipomoea batatas L. (Lam.) is a symbol in the fight for a global nutrition plan that can save millions of children and help build a healthier and more productive future. However, characterisation of sweet potato varieties with optimal mor

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::460d6670c6a56069f8c9cb67f92c1b8e
https://doi.org/10.4172/2329-9002.1000163

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Genetic Diversity Studies on Selected Rice (Oryza sativa L) Populations Based on Aroma and Cooked Kernel Elongation

Autor: Karau G Muriira, Mawia A Musyoki, Lagat Rose, Ngari L. Ngithi, Ngugi M Piero, Nyamai D Wavinya, Matheri Felix, Wambua F Kioko

Publikováno v: Journal of Phylogenetics & Evolutionary Biology.

Rice (Oryza sativa L.) is the main staple food for more than half of the world’s population. Improving cooking and eating quality of rice is one of the important objectives of many plant breeding programs. Aroma and cooked kernel elongation are two

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f80edc7fd4c659a72d50763a6f161254
https://doi.org/10.4172/2329-9002.1000158

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Genetic Diversity Studies on Selected Rice (Oryza Sativa L.) Genotypes Based on Amylose Content and Gelatinization Temperature

Autor: Ngari L. Ngithi, Karau G Muriira, Ngugi P. Mathew, Njagi S Mwenda, Wambua F Kioko, Mworia J. Kiambi, Langat R. Chemtai, Mawia A Musyoki, Matheri Felix, Nyamai D Wavinya

Publikováno v: Advances in Crop Science and Technology.

Improving cooking and eating quality of rice is one of the important objectives of many breeding programs. The aim of the study was to carry out genetic diversity studies on selected rice (Oryza sativa L.) genotypes from Kenya and Tanzania based on a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fa5c8f4603e3fbaf383567cac1e7f018
https://doi.org/10.4172/2329-8863.1000193

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Phenotypic Characterization on Selected Kenyan and Tanzanian Rice (Oryza sativa L) Populations Based on Grain Morphological Traits

Autor: Karau G Muriira, Musyoki A Mawia, Wambua F Kioko, Arika W Makori, Njagi S Mwenda, Matheri Felix, Ngugi M Piero, Nyamai D Wavinya, Lagat Rose Chemutai

Publikováno v: Rice Research: Open Access.

Phenotypic characterization of rice varieties is a good approach for assessing genetic and phenotypic variability among varieties and is key in grading of rice varieties. The objective of this study was to determine the major determinants of phenotyp

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d2aac75e802ff7f0b27212ea31c15c8a
https://doi.org/10.4172/2375-4338.1000155

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