Yeast breads containing oils varied in fatty acid composition: Effects on sensory panel acceptability V. GanjiC. Kies OriginalPaper Pages: 97 - 103
Palm oil and soybean oil as fry fats: Sensory acceptability of a deep-fat fried Nigerian snack food A. O. EdionweC. Kies OriginalPaper Pages: 105 - 110
Antinutritional factors in pulses as influenced by different levels ofCallosobruchus chinensis L. (Bruchids) infestation R. ModgilU. Mehta OriginalPaper Pages: 111 - 117
Effect of reconstitution and Na2Co3 on tannin content and in vitro protein digestibility of faba bean cultivars Elfadil E. BabikerAbdullahi H. El Tinay OriginalPaper Pages: 119 - 130
Chilean hazelnut butter, a new alternative for consumers M. VillarroelE. BiollyG. Estrada OriginalPaper Pages: 131 - 136
Common Indian spices: Nutrient composition, consumption and contribution to dietary value K. Uma PradeepP. GeervaniB. O. Eggum OriginalPaper Pages: 137 - 148
Sensory evaluation and nutrient composition of weaning food from pregelatinized maize-sweet potato mixtures M. A. IdowuI. A. AdeyemiM. David OriginalPaper Pages: 149 - 155
Protein quality of chickpea (Cicer arietenum) with different grades ofCallosobruchus chinensis L. infestation R. ModgilU. Mehta OriginalPaper Pages: 157 - 162
Flavonoids ofCynara scolymus L. cultivated in Egypt F. M. HammoudaM. M. Seif El-NasrA. A. Shahat OriginalPaper Pages: 163 - 169
The water-holding capacity of three starchy legumes in the raw, cooked and fibre-rich fraction forms Sirelkhatim B. ElhardallouAnn F. Walker OriginalPaper Pages: 171 - 179
Effect of heat treatments on alpha-amylase inhibitor activity in sorghum (Sorghum bicolour L.) V. H. MulimaniD. Supriya OriginalPaper Pages: 181 - 186
The apparent digestibility of energy, nitrogen and fibre and the biological value of protein in low- and high-fibre wheat breads M. LeenaarsP. J. Moughan OriginalPaper Pages: 187 - 194