Plant Foods for Human Nutrition

Nutritional composition and micronutrient status of home made and commercial weaning foods consumed in Tanzania
pp. 185-205(21)
Authors: Mosha T.C.E.; Laswai H.S.; Tetens I.

Dietary fiber content of commonly fresh and cooked vegetables consumed in India
pp. 207-218(12)
Authors: Khanum F.; Siddalinga Swamy M.; Sudarshana Krishna K.R.; Santhanam K.; Viswanathan K.R.

Optimization of the solid state fermentation process to obtain tempeh from hardened chickpeas (Cicer arietinum L.)
pp. 219-228(10)
Authors: Reyes-Moreno C.; Romero-Urías C.; Milán-Carrillo J.; Valdéz-Torres B.; Zárate-Márquez E.

Hard-to-cook phenomenon in chickpeas (Cicer arietinum L): Effect of accelerated storage on quality
pp. 229-241(13)
Authors: Reyes-Moreno C.; Okamura-Esparza J.; Armienta-Rodelo E.; Gómez-Garza R.M.; Milán-Carrillo J.

Hemagglutinins in vegetative tissues of Bengal gram
pp. 243-253(11)
Authors: Nair G.N.; Das H.R.

Chemical evaluation of multimixes formulated from some local staples for use as complementary foods in Nigeria
pp. 255-263(9)
Author: Nnam N.M.

Nutritional quality of sunflower seed protein fraction extracted with isopropanol
pp. 265-278(14)
Authors: Sen M.; Bhattacharyya D.K.