Dry heat popping of amaranth seed might damage some of its essential amino acids Luis Raul TovarE. BritoK. Fujimoto OriginalPaper Pages: 299 - 309
Changes in nutritional value of guava fruits infected by major post-harvest pathogens Vijay Laxmi MajumdarV. N. Pathak OriginalPaper Pages: 311 - 315
Effect of addition of bovine milk and vegetable milks on thein vitro availability of iron from cereal meals Parul ChristianSubadra Seshadri OriginalPaper Pages: 317 - 324
Changes in carbohydrate and nitrogenous components and amylase activities during germination of grain amaranth Theymoli BalasubramanianS. Sadasivam OriginalPaper Pages: 325 - 330
Quantitative determinations of chemical compounds with nutritional value from inca crops:Chenopodium quinoa (‘quinoa’) J. A. GonzálezA. RoldánF. E. Prado OriginalPaper Pages: 331 - 337
Isolation and properties of lipolysis inhibitory proteins from wheat germ and wheat bran Patrick BorelDenis LaironHuguette Lafont OriginalPaper Pages: 339 - 348
Effect of heating and fortification with lysine on protein quality of minor millets P. GeervaniBjorn O. Eggum OriginalPaper Pages: 349 - 357
Intestinal absorption of D-galactose in the presence of extracts fromPhaseolus vulgaris hulls M. T. MacarullaJ. A. MartínezJ. Larralde OriginalPaper Pages: 359 - 367
Properties of Thai cooked rice and noodles differing in glycemic index in noninsulin-dependent diabetics Bienvenido O. JulianoConsuelo M. PerezSermsri Banphotkasem OriginalPaper Pages: 369 - 374
Bioavailability of riboflavin from fortified palm juice Olufunmike Alalade Ajayi OriginalPaper Pages: 375 - 380
Nutritional evaluation of experimental weaning foods prepared from green leaves, peanut oil, and legume flour William E. Barbeau OriginalPaper Pages: 381 - 392
Aflatoxin levels in foodstuffs in Fiji and Tonga islands Cheryl E. A. LovelaceWilliam G. L. Aalbersberg OriginalPaper Pages: 393 - 399
Fatty acid composition of eleven algae from coastal zones of Qatar H. I. Heiba OriginalPaper Pages: 401 - 405
