Accumulation pattern of oleoresin and related chemical constituents in black pepper (Piper nigrum) berries during growth and development C. K. Mathai OriginalPaper Pages: 3 - 10
The nutritional quality of potato protein from intraspecific hybrids S. L. DesboroughI. E. LienerE. C. Lulai OriginalPaper Pages: 11 - 20
Inhibition of α-amylase purified fromOctopus vulgaris Lam. by albumin inhibitors from wheat flour M. A. BelisarioV. BuonocoreV. Silano OriginalPaper Pages: 21 - 30
A comparison of in vivo and in vitro estimates of protein digestibility of native and thermally processed vegetable proteins Arlene WolzakRicardo BressaniRoberto Gomez Brenes OriginalPaper Pages: 31 - 43
Polyphenol oxidase and peroxidase activities of apricots (Prunus armeniaca L.) as affected by cultivar, location, and year of harvest Lilly Vámos-VigyázóIldikó GajzágóViktória Nádudvari-Márkus OriginalPaper Pages: 45 - 60
Qualitative and quantitative changes in the seed and oil content ofBrassica juncea mutants at different times of harvesting K. L. AhujaS. S. BadwalK. S. Labana OriginalPaper Pages: 61 - 66
The study of shea butter. VI: The extraction of shea butter A. KarH. C. Mital OriginalPaper Pages: 67 - 69
Effects of germination and cooking on polyphenols and in vitro protein digestibility of horse gram and moth bean P. N. SatwadharS. S. KadamD. K. Salunkhe OriginalPaper Pages: 71 - 76
Oil and protein quality of groundnut mutants N. D. SharmaS. L. MehtaB. O. Eggum OriginalPaper Pages: 85 - 90