1. 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. Eppendorfer
   • B. O. Eggum

   OriginalPaper Pages: 299 - 313

2. Biological evaluation of iron availability from pre-adolescent diets by using anaemic rats

   • R. K. Randhawa
   • B. L. Kawatra

   OriginalPaper Pages: 315 - 320

3. Biological utilization of vegetable peas: Effect of cooking and varietal differences

   • Kamlesh Saharan
   • Neelam Khetarpaul

   OriginalPaper Pages: 321 - 329

4. Development, nutritive content and shelf life of home processed supplementary foods

   • S. Dahiya
   • A. C. Kapoor

   OriginalPaper Pages: 331 - 342

5. Fibre constituents of some foods

   • B. Rani
   • A. Kawatra

   OriginalPaper Pages: 343 - 347

6. Shelf life of weaning foods developed from locally available food stuffs

   • Poonam Gahlawat
   • Salil Sehgal

   OriginalPaper Pages: 349 - 355

7. Nutritional characteristics of Cassava (Manihot esculenta Crantz) leaf protein concentrates obtained by ultrafiltration and acidic thermocoagulation

   • R. Castellanos
   • S. B. Altamirano
   • R. H. Moretti

   OriginalPaper Pages: 357 - 363

8. Nutrient composition of groundnut cultures (Arachis hypogaea L.) in relation to their kernel size

   • K. M. Prathiba
   • M. Uma Reddy

   OriginalPaper Pages: 365 - 369

9. Physicochemical characteristics of flours of faba bean as influenced by processing methods

   • J. C. Anderson
   • A. O. Idowu
   • B. Singh

   OriginalPaper Pages: 371 - 379

10. Effect of domestic processing and cooking methods on phytic acid and polyphenol contents of pea cultivars (Pisum sativum)

    • S. Bishnoi
    • N. Khetarpaul
    • R. K. Yadav

    OriginalPaper Pages: 381 - 388