Current aspects on legumes as a food constituent in Latin America with special emphasis on lupines: Introduction H-D. Cremer EditorialNotes Pages: 95 - 100
Research needs to up-grade the nutritional quality of common beans (Phaseolus vulgaris) Ricardo Bressani OriginalPaper Pages: 101 - 110
Effect on man's serum lipids of a faba-bean protein concentrate Flaminio FidanzaFranco Contaldo OriginalPaper Pages: 111 - 115
Composition and protein quality of winged bean (Psophocarpus tetragonolobus) Rainer Gross OriginalPaper Pages: 117 - 124
Edible oil and protein concentrate fromLupinus mutabilis Thomas HatzoldIbrahim ElmadfaRainer Gross OriginalPaper Pages: 125 - 132
The protein quality of lupins (Lupinus mutabilis) alone and in combination with other protein sources H. SchoenebergerR. GrossI. Elmadfa OriginalPaper Pages: 133 - 143
Properties of lupine proteins relevant to their nutritional performance Paolo CerlettiMarcello DurantiPatrizia Restani OriginalPaper Pages: 145 - 154
The development and acceptability of lupine (Lupinus mutabilis) products Ursula GrossRosio Godomar GalindoHans Schoeneberger OriginalPaper Pages: 155 - 164
Potential of winged bean pods and their products in Papua New Guinea Alan Claydon OriginalPaper Pages: 167 - 177
The protein content of chickpea (Cicer arietinum L.) grown at different locations U. SinghJ. KumarC. L. L. Gowda OriginalPaper Pages: 179 - 184
The influence of milling on the nutritive value of flour from cereal grains. 1. Rye Birthe PedersenBjørn O. Eggum OriginalPaper Pages: 185 - 196