Treatments for reducing total vicine in Egyptian faba bean (Giza 2 variety) M. A. Abd AllahY. H. FodaZahra S. Abd Allah OriginalPaper Pages: 201 - 210
Denaturation by heat, sodium dodecyl sulphate and dithiothreitol of globulins and phaseolin from dry bean (Phaseolus vulgaris L.) Haydeé Y. Hernández-UnzónMaría Luisa Ortega-Delgado OriginalPaper Pages: 211 - 223
Formulation and characteristics of new recipes of Egyptian patti beans (Falafel) H. M. ZienaM. H. Abdel-AalM. M. Youssef OriginalPaper Pages: 225 - 234
Amino acid profiles of some under-utilised seeds Dhan PrakashR. K. JainP. S. Misra OriginalPaper Pages: 235 - 241
Formulation, acceptability, chemical composition and in vitro digestibility of novel snack food and meat ball analogue M. M. Youssef OriginalPaper Pages: 243 - 249
Antinutritional factors of chickpea and pigeonpea and their removal by processing U. Singh OriginalPaper Pages: 251 - 261
High temperature storage of potato (Solanum tuberosum L.) for processing — a feasibility study Ashiv MehtaH. N. Kaul OriginalPaper Pages: 263 - 268
