☆ 4.2 Article

Effect of Essential Oil from the Leaves of Rosemary Used in the Control of Callosobruchus maculatus (F.) on the Hydration Coefficient, Cookability, Taste and Color of the Edible Chickpea

JOURNAL OF ESSENTIAL OIL BEARING PLANTS (2020)

Rate this paper

The primary rating indicates the level of overall quality for the paper. Secondary ratings independently reflect strengths or weaknesses of the paper.

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started

Effect of Essential Oil from the Leaves of Rosemary Used in the Control of Callosobruchus maculatus (F.) on the Hydration Coefficient, Cookability, Taste and Color of the Edible Chickpea

Rate this paper

Find Funding. Review Successful Grants.

Ask a Question. Answer a Question.

Export Citation

Share Paper