"
Physical and Cooking Characteristics of Six Cowpea Varieties Seeds Cultivated in Burkina Faso"
written by Karidiatou Traore, Pingawindé Sawadogo, Téyouré Benoit Joseph Batiéno, Nerbéwendé Sawadogo, Hamadou Zongo, Saadon Leandre Poda, Jean Baptiste De Salle Tignegré, Tinga Jeremy Ouédraogo, Mahamadou Sawadogo,
published by
American Journal of Plant Sciences,
Vol.13 No.7, 2022
has been cited by the following article(s):
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[1]
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Cultivar and fertilizer affected the nutritive value and cooking time of dual-purpose cowpea
Cogent Food & Agriculture,
2026
DOI:10.1080/23311932.2025.2609966
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[2]
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Agronomic evaluation of cowpea (Vigna unguiculata L.) lines for varietal development in the Brekum West municipality of Ghana
Ecological Genetics and Genomics,
2025
DOI:10.1016/j.egg.2025.100332
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[3]
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Genome-wide association studies dissect the genetic architecture of seed and yield component traits in cowpea (Vigna unguiculata L. Walp)
G3: Genes, Genomes, Genetics,
2025
DOI:10.1093/g3journal/jkaf024
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[4]
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Field productivity of sorghum and cowpea intercropping is increased by combining farm-made beneficial microorganisms with compost
Journal of Crop Improvement,
2025
DOI:10.1080/15427528.2025.2539679
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[5]
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Genetic Variability and Interrelationships of Grain, Cooking, and Nutritional Quality Traits in Cowpea: Implications for Cowpea Improvement
Agriculture,
2024
DOI:10.3390/agriculture14040633
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[6]
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Assessing sweet potato chips as a cost-effective alternative for maize in broiler’s diet
Agricultural Science and Technology,
2024
DOI:10.15547/ast.2024.04.038
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