Water uptake during cooking of dry beans (Phaseolus vulgaris L.) S. S. DeshpandeM. Cheryan OriginalPaper Pages: 157 - 165
Protein requirements of preschool children consuming rice-milk, rice-toasted mung bean, and rice diets Maria A. Isabel Cabrera-SantiagoCarmen LL. IntenganAida C. Mallillin OriginalPaper Pages: 167 - 178
Chemical changes during the fermentation of African locust-bean (Parkia filicoidea Welw) seeds for production of ‘Daddawa’ M. H. IbrahimS. P. Antai OriginalPaper Pages: 179 - 184
Barseem (Trifolium alexandrnum) protein concentrate in broiler rations Mohammad NazirAllah Ditta KahnFarrukh Hassan Shah OriginalPaper Pages: 185 - 190
Nutritive value of malted millet flours N. G. MalleshiH. S. R. Desikachar OriginalPaper Pages: 191 - 196
Display practices and changes in riboflavin content of non-fermenting palm juice Olufunmike Alalade AjayiGabriel O. Oladapo OriginalPaper Pages: 197 - 200
Chemical characterization of high-yielding varieties of cashew (Anacardium occidentale) K. V. NagarajaV. M. Krishnan Nampoothiri OriginalPaper Pages: 201 - 206
Effect of CIPC [Isopropyl-N(3-chlorophenyl)carbamate] on total nitrogen content and polyphenol oxidase activity in relation to processing of potatoes (Solanum tuberosum L.) stored under different conditions K. S. RandhawaD. S. KhuranaK. L. Bajaj OriginalPaper Pages: 207 - 212
The nutritive value of all-vegetable protein diets based on legume, cereal and tuber in weanling rats E. Chinwe OkekeI. C. Obizoba OriginalPaper Pages: 213 - 222
Protein quality evaluation of a weaning food based on malted ragi and green gram N. G. MalleshiH. S. R. DesikacharS. Venkat Rao OriginalPaper Pages: 223 - 230
The complete elimination of vicine and convicine from the faba beans by combinations of genetic selection and processing techniques L. HusseinH. MotaweiMarquardt OriginalPaper Pages: 231 - 242
