Effects of sulphur, nitrogen, phosphorus, potassium, and water stress on dietary fibre fractions, starch, amino acids and on the biological value of potato protein W. H. EppendorferB. O. Eggum OriginalPaper Pages: 299 - 313
Biological evaluation of iron availability from pre-adolescent diets by using anaemic rats R. K. RandhawaB. L. Kawatra OriginalPaper Pages: 315 - 320
Biological utilization of vegetable peas: Effect of cooking and varietal differences Kamlesh SaharanNeelam Khetarpaul OriginalPaper Pages: 321 - 329
Development, nutritive content and shelf life of home processed supplementary foods S. DahiyaA. C. Kapoor OriginalPaper Pages: 331 - 342
Shelf life of weaning foods developed from locally available food stuffs Poonam GahlawatSalil Sehgal OriginalPaper Pages: 349 - 355
Nutritional characteristics of Cassava (Manihot esculenta Crantz) leaf protein concentrates obtained by ultrafiltration and acidic thermocoagulation R. CastellanosS. B. AltamiranoR. H. Moretti OriginalPaper Pages: 357 - 363
Nutrient composition of groundnut cultures (Arachis hypogaea L.) in relation to their kernel size K. M. PrathibaM. Uma Reddy OriginalPaper Pages: 365 - 369
Physicochemical characteristics of flours of faba bean as influenced by processing methods J. C. AndersonA. O. IdowuB. Singh OriginalPaper Pages: 371 - 379
Effect of domestic processing and cooking methods on phytic acid and polyphenol contents of pea cultivars (Pisum sativum) S. BishnoiN. KhetarpaulR. K. Yadav OriginalPaper Pages: 381 - 388