1. Effect of Cooking Procedures and Storage on Starch Bioavailability in Common Beans (Phaseolus vulgaris L.)

   • LORENA LANDA-HABANA
   • ARIANA PIñA-HERNÁNDEZ
   • LUIS A. BELLO-PÉREZ

   OriginalPaper Pages: 133 - 136

2. Potentials of Gum From Detarium microcarpum (DM) and Mucuna flagellipes (MF) Seeds as Raw Beef Burger Stabilizers

   • J.C. Onweluzo
   • Z.A. Obanu
   • M.C. Okwandu

   OriginalPaper Pages: 137 - 141

3. Polyphenol-Rich Extract of Fenugreek Seeds Protect Erythrocytes from Oxidative Damage

   • S. KAVIARASAN
   • K. VIJAYALAKSHMI
   • C.V. ANURADHA

   OriginalPaper Pages: 143 - 147

4. Nutritional Evaluation of Wheat–Fenugreek Blends for Product Making

   • SHALINI HOODA
   • SUDESH JOOD

   OriginalPaper Pages: 149 - 154

5. Fermented Milk–Starch and Milk–Inulin Products as Vehicles for Lactic Acid Bacteria

   • ANGELA ZULETA
   • MARÍA I. SARCHI
   • JOSÉ L. PARADA

   OriginalPaper Pages: 155 - 160

6. Physicochemical Properties of Cissus Gum Powder Extracted with the Aid of Edible Starches

   • M.O. Iwe
   • P.O. Obaje
   • M.A. Akpapunam

   OriginalPaper Pages: 161 - 168

7. Functional and Rheological Properties of Amaranth Albumins Extracted From Two Mexican Varieties

   • C. SILVA-SÁNCHEZ
   • J. GONZÁLEZ-CASTAÑEDA
   • A.P. BARBA DE LA ROSA

   OriginalPaper Pages: 169 - 174

8. Use of Ascorbic and Citric Acids to Increase Dialyzable Iron From Vinal (Prosopis ruscifolia) Pulp

   • C. BERNARDI
   • M. FREYRE
   • M. E. PIROVANI

   OriginalPaper Pages: 175 - 179