Making sorghum 'pop'ular
| dc.creator | Technical Centre for Agricultural and Rural Cooperation | |
| dc.date | 2002 | |
| dc.date | 2014-10-16T09:12:12Z | |
| dc.date | 2014-10-16T09:12:12Z | |
| dc.date.accessioned | 2026-06-27T19:10:36Z | |
| dc.description | Almost all sorghum varieties pop when heated briefly in cooking oil, and can be eaten as a salty snack. 'Sorghum is readily available and healthier than the popcorn we buy at silly prices,' says Professor Babatunde Obilana, a sorghum breeder in... | |
| dc.identifier | https://hdl.handle.net/10568/47759 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/173120 | |
| dc.publisher | Technical Centre for Agricultural and Rural Cooperation | |
| dc.rights | Open Access | |
| dc.source | CTA. 2002. Making sorghum 'pop'ular. Spore 102. CTA, Wageningen, The Netherlands. | |
| dc.title | Making sorghum 'pop'ular | |
| dc.type | News Item |