Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by G. Ejeta
In Vitro Digestibility and Amino Acid Composition of Pearl Millet (Pennisetum Typhoides) and Other Cereals.
Proceedings of the National Academy of Sciences of the United States of America
Multidisciplinary
Quantification of Horizontal Transmission of Salmonella Enterica Serovar Enteritidis Bacteria in Pair-Housed Groups of Laying Hens
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Related publications
Physiological Effect of Some Bioregulators on Vegetative Growth, Yield and Chemical Constituents of Pearl Millet (Pennisetum Typhoides (Burm) Stapf. And Hubb)
International Journal of Agricultural Research
Plant Science
Agronomy
Soil Science
Crop Science
Physicochemical, Rheological, Morphological, and in Vitro Digestibility Properties of Cross-Linked Starch From Pearl Millet Cultivars
International Journal of Food Properties
Food Science
Isolation and Characterization of Starch From Pearl Millet (Pennisetum Typhoidium) Flours
International Journal of Food Properties
Food Science
Aneuploids of Pennisetum Typhoides.
Cytologia
Animal Science
Zoology
Plant Science
Cell Biology
Genetics
Heterosis Analysis in Pearl Millet Hybrids [Pennisetum Glaucum (L.) R.Br.]
Indian Journal of Agricultural Research
Horticulture
Plant Science
Agronomy
Soil Science
Crop Science
Forage Yield of Pearl Millet (Pennisetum Glaucum) Underdifferent Water Quality and Accessions
Indian Journal of Agricultural Research
Horticulture
Plant Science
Agronomy
Soil Science
Crop Science
Isolation and Culture of Protoplasts of Côte D'Ivoire’s Pearl Millet (Pennisetum Glaucum (L) R) Varieties
Journal of Applied Biosciences
Cytomorphological Behaviour and Origin of Aneuploids in Tetraploid Pearl Millet (Pennisetum Americanum (L.) K. Schum)
Cytologia
Animal Science
Zoology
Plant Science
Cell Biology
Genetics
Proximate Composition and In-Vitro Starch/Protein Digestibility of Bambara Groundnut Flour Fermented With Lactic Acid Bacteria (LAB)-Consortium Isolated From Cereals
Fermentation Technology
