1. Effects of Soybean Fortification on Protein Quality of Tortilla-Based Diets Produced from Regular and Quality Protein Maize

   • CARLOS A. AMAYA-GUERRA
   • MARIA GUADALUPE ALANIS-GUZMAN
   • SERGIO O. SERNA SALDÍVAR

   OriginalPaper Pages: 45 - 50

2. Sensory Properties Changes of Fortified Nixtamalized Corn Flour With Lysine and Tryptophan During Storage

   • KRZYSZTOF N. WALISZEWSKI
   • YOKIUSHIRDHILGILMARA ESTRADA
   • VIOLETA PARDIO

   OriginalPaper Pages: 51 - 54

3. Analysis of Isoflavone Contents in Vegetable Soybeans

   • T. MEBRAHTU
   • A. MOHAMED
   • T. ANDEBRHAN

   OriginalPaper Pages: 55 - 61

4. Vitamin C Enrichment of Fruit Juice Based Ready-to-Serve Beverages Through Blending of Indian Gooseberry (Emblica officinalis Gaertn.) Juice

   • SHASHI KUMAR JAIN
   • D.S. KHURDIYA

   OriginalPaper Pages: 63 - 66

5. Influence of Storage Environment, Surface Coating, and Individual Shrink Wrapping on Quality Assurance of Guava (Psidium guajava) Fruits

   • R.K. PAL
   • M.S. AHMAD
   • MANOJ SINGH

   OriginalPaper Pages: 67 - 72

6. Fatty Acid Composition of Serum, Adipose Tissue, and Liver in Rats Fed Diets Containing Corn Oil or Cottonseed Oil

   • J.D. RADCLIFFE
   • D.M. CZAJKA-NARINS
   • V. IMRHAN

   OriginalPaper Pages: 73 - 77

7. In Vitro Digestibility of Banana Starch Cookies

   • LUIS A. BELLO-PÉREZ
   • SONIA G. SÁYAGO-AYERDI
   • JUSCELINO TOVAR

   OriginalPaper Pages: 79 - 83