Effects of Soybean Fortification on Protein Quality of Tortilla-Based Diets Produced from Regular and Quality Protein Maize CARLOS A. AMAYA-GUERRAMARIA GUADALUPE ALANIS-GUZMANSERGIO O. SERNA SALDÍVAR OriginalPaper Pages: 45 - 50
Sensory Properties Changes of Fortified Nixtamalized Corn Flour With Lysine and Tryptophan During Storage KRZYSZTOF N. WALISZEWSKIYOKIUSHIRDHILGILMARA ESTRADAVIOLETA PARDIO OriginalPaper Pages: 51 - 54
Analysis of Isoflavone Contents in Vegetable Soybeans T. MEBRAHTUA. MOHAMEDT. ANDEBRHAN OriginalPaper Pages: 55 - 61
Vitamin C Enrichment of Fruit Juice Based Ready-to-Serve Beverages Through Blending of Indian Gooseberry (Emblica officinalis Gaertn.) Juice SHASHI KUMAR JAIND.S. KHURDIYA OriginalPaper Pages: 63 - 66
Influence of Storage Environment, Surface Coating, and Individual Shrink Wrapping on Quality Assurance of Guava (Psidium guajava) Fruits R.K. PALM.S. AHMADMANOJ SINGH OriginalPaper Pages: 67 - 72
Fatty Acid Composition of Serum, Adipose Tissue, and Liver in Rats Fed Diets Containing Corn Oil or Cottonseed Oil J.D. RADCLIFFED.M. CZAJKA-NARINSV. IMRHAN OriginalPaper Pages: 73 - 77
In Vitro Digestibility of Banana Starch Cookies LUIS A. BELLO-PÉREZSONIA G. SÁYAGO-AYERDIJUSCELINO TOVAR OriginalPaper Pages: 79 - 83