Chemical composition of purslane (Portulaca oleracea) Ali I. MohamedAhmed S. Hussein OriginalPaper Pages: 1 - 9
Protein quality traits of vegetable and field peas: Varietal differences K. SaharanN. Khetarpaul OriginalPaper Pages: 11 - 22
Evaluation of the effect of processing techniques on the nutrient and antinutrient contents of pearl millet (Pennisetum glaucum) seeds Ikemefuna C. ObizobaJ. V. Atii OriginalPaper Pages: 23 - 34
Some factors controlling carotene destruction by chloroplasts in vitro N. W. Pirie OriginalPaper Pages: 35 - 46
Significance for humans of the nutrient contents of the dry fruit ofTetrapleura tetraptera E. U. EssienB. C. IzunwaneO. U. Eka OriginalPaper Pages: 47 - 51
Oat β-glucan-amylodextrins: Preliminary preparations and biological properties G. E. InglettR. K. Newman OriginalPaper Pages: 53 - 61
Hypocholesterolemic effect of blue-green alga, ishikurage (Nostoc commune) in rats fed atherogenic diet Kohji HoriGenji IshibashiTakuo Okita OriginalPaper Pages: 63 - 70
Nitrate and vitamin C from fruits and vegetables: Impact of intake variations on nitrate and nitrite excretions of humans C. BednarC. Kies OriginalPaper Pages: 71 - 80
Preparation and fermentation of rice-defatted soy flour blends: Effect on protein, fat and ash content R. GoyalN. Khetarpaul OriginalPaper Pages: 81 - 89
