1. Influence of spices on protein utilisation of winged bean (Prophocarpus tetragonolobus) and horsegram (Dolichos biflorus)

   • K. Uma Pradeep
   • P. Geervani

   OriginalPaper Pages: 187 - 193

2. Tannic acid content in sorghum (Sorghum bicolour M.): Effects of processing

   • V. H. Mulimani
   • D. Supriya

   OriginalPaper Pages: 195 - 200

3. Nutritional improvement of lentils, chick pea, rice and wheat by natural fermentation

   • Laila A. Shekib

   OriginalPaper Pages: 201 - 205

4. Immunological analysis of serum for buckwheat fed celiac patients

   • M. L. P. De Francischi
   • J. M. Salgado
   • C. P. Da Costa

   OriginalPaper Pages: 207 - 211

5. Supplementation of irradiated and non-irradiated cowpea bean (Vigna unguiculata L. Walp) protein with cereal proteins

   • A. C. Dario
   • J. M. Salgado

   OriginalPaper Pages: 213 - 219

6. Green and black tea consumption by humans: Impact on polyphenol concentrations in feces, blood and urine

   • Y. H. He
   • C. Kies

   OriginalPaper Pages: 221 - 229

7. Effects of infrared radiation, solar cooking and microwave cooking on alpha-amylase inhibitor in sorghum (Sorghum bicolor L.)

   • V. H. Mulimani
   • D. Supriya

   OriginalPaper Pages: 231 - 235

8. Vitamin contents of cereal grains as affected by storage and insect infestation

   • Sudesh Jood
   • Amin C. Kapoor

   OriginalPaper Pages: 237 - 243

9. Protein quality of weaning foods based on locally available cereal and pulse combination

   • P. Gahlawat
   • S. Sehgal

   OriginalPaper Pages: 245 - 253

10. Influence of growth conditions on the value of crisphead lettuce

    • G. Brunsgaard
    • U. Kidmose
    • B. O. Eggum

    OriginalPaper Pages: 255 - 265

11. Zinc bioavailability and tea consumption

    • Vijay Ganji
    • C. V. Kies

    OriginalPaper Pages: 267 - 276