African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 976

Full Length Research Paper

Evaluation of cooking time and organoleptic traits of improved Dolichos (Lablab purpureus (L.) sweet) genotypes

David Ngure
  • David Ngure
  • International Maize and Wheat Improvement Center (CIMMYT), P. O. Box 1041-00621, Nairobi, Kenya.
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Miriam Kinyua
  • Miriam Kinyua
  • Department of Biotechnology, School of Agriculture and Biotechnology, University of Eldoret P. O. Box 1125-30100, Eldoret, Kenya.
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Oliver Kiplagat
  • Oliver Kiplagat
  • Department of Biotechnology, School of Agriculture and Biotechnology, University of Eldoret P. O. Box 1125-30100, Eldoret, Kenya.
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  •  Received: 18 February 2021
  •  Accepted: 29 April 2021
  •  Published: 30 April 2021

How to cite this article

APA /
Ngure, D., Kinyua, M., & Kiplagat, O. (2021). Evaluation of cooking time and organoleptic traits of improved Dolichos (Lablab purpureus (L.) sweet) genotypes. African Journal of Food Science, 15(5), 218-225.
Chicago /
David Ngure, Miriam Kinyua and Oliver Kiplagat  . "Evaluation of cooking time and organoleptic traits of improved Dolichos (Lablab purpureus (L.) sweet) genotypes." African Journal of Food Science 15, no. 5 (2021): 218-225.
MLA /
David Ngure, Miriam Kinyua and Oliver Kiplagat  . "Evaluation of cooking time and organoleptic traits of improved Dolichos (Lablab purpureus (L.) sweet) genotypes." African Journal of Food Science 15.5 (2021): 218-225.
DOI /
https://doi.org/10.5897/AJFS2021.2098
URL /
https://academicjournals.org/journal/AJFS/article-abstract/4BE7FAC66829

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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