1. Development, acceptability and nutritional value of weaning mixtures

   • Charu Gupta
   • Salil Sehgal

   OriginalPaper Pages: 107 - 116

2. Whole blood cyanide levels of mainly dietary origin in a human population sample in Port Harcourt, Nigeria

   • A. A. Uwakwe
   • M. O. Monanu
   • E. O. Anosike

   OriginalPaper Pages: 117 - 124

3. Spirulina as a source of vitamin A

   • V. V. Annapurna
   • Y. G. Deosthale
   • Mahtab S. Bamji

   OriginalPaper Pages: 125 - 134

4. Plasma lipid lowering effects of wheat germ in hypercholesterolemic subjects

   • Louis Cara
   • Patrick Borel
   • Denis Lairon

   OriginalPaper Pages: 135 - 150

5. Evaluation of mineral elements and ascorbic acid contents in fruits of some wild plants

   • Ighodalo C. Eromosele
   • Catherine O. Eromosele
   • Daniel M. Kuzhkuzha

   OriginalPaper Pages: 151 - 154

6. Influence of hardening procedure and soaking solution on cooking quality of common beans

   • O. Paredes-López
   • A. Cárabez-Trejo
   • C. Reyes-Moreno

   OriginalPaper Pages: 155 - 164

7. Peanut as a source of protein for human foods

   • B. Singh
   • U. Singh

   OriginalPaper Pages: 165 - 177

8. Changes in the nutritive value of soy protein concentrate during autoclaving

   • Yeoung A. Kim
   • William E. Barbeau

   OriginalPaper Pages: 179 - 192