Agglutinating activity of alcohol-soluble proteins from quinoa seed flour in celiac disease M. De VincenziM. SilanoN.E. Pogna OriginalPaper Pages: 93 - 100
Chemical evaluation of waste from Thaumatococcus danielli (Benth) processing B.O. ElemoO.S. OladimejiO.I. Olayeye OriginalPaper Pages: 101 - 108
Biochemical changes in wheat during storage at three temperatures Zia-Ur RehmanW.H. Shah OriginalPaper Pages: 109 - 117
Measurement of the relative sweetness of stevia extract, aspartame and cyclamate/saccharin blend as compared to sucrose at different concentrations H.M.A.B. CardelloM.A.P.A. Da SilvaM.H. Damasio OriginalPaper Pages: 119 - 129
Use of two varieties of hard-to-cook beans (Phaseolus vulgaris) and cowpeas (Vigna unguiculata) in the processing of koki (a steamed legume product) C.M.F. MbofungN. RigbyK. Waldron OriginalPaper Pages: 131 - 150
Quality attributes of fermented yam flour supplemented with processed soy flour O.K. Achi OriginalPaper Pages: 151 - 158
Calcium chloride sprays decrease physiological disorders following long-term cold storage of apple Ramdane DrisRaina Niskanen OriginalPaper Pages: 159 - 171
Effect of Detarium microcarpum (Dm) and Mucuna flagellipes (Mf) gums on the quality of white bread J.C. OnweluzoK. LeelavathiP. Haridas Rao OriginalPaper Pages: 173 - 182
