Plant Foods for Human Nutrition

Effects of Soybean Fortification on Protein Quality of Tortilla-Based Diets Produced from Regular and Quality Protein Maize
pp. 45-50(6)
Authors: CARLOS AMAYA-GUERRA; MARIA ALANIS-GUZMAN; SERGIO SALDÍVAR

Sensory Properties Changes of Fortified Nixtamalized Corn Flour With Lysine and Tryptophan During Storage
pp. 51-54(4)
Authors: KRZYSZTOF WALISZEWSKI; YOKIUSHIRDHILGILMARA ESTRADA; VIOLETA PARDIO

Analysis of Isoflavone Contents in Vegetable Soybeans
pp. 55-61(7)
Authors: T. MEBRAHTU; A. MOHAMED; C.Y. WANG; T. ANDEBRHAN

Vitamin C Enrichment of Fruit Juice Based Ready-to-Serve Beverages Through Blending of Indian Gooseberry (Emblica officinalis Gaertn.) Juice
pp. 63-66(4)
Authors: SHASHI JAIN; D.S. KHURDIYA

Influence of Storage Environment, Surface Coating, and Individual Shrink Wrapping on Quality Assurance of Guava (Psidium guajava) Fruits
pp. 67-72(6)
Authors: R.K. PAL; M.S. AHMAD; S.K. ROY; MANOJ SINGH

Fatty Acid Composition of Serum, Adipose Tissue, and Liver in Rats Fed Diets Containing Corn Oil or Cottonseed Oil
pp. 73-77(5)
Authors: J.D. RADCLIFFE; D.M. CZAJKA-NARINS; V. IMRHAN

In Vitro Digestibility of Banana Starch Cookies
pp. 79-83(5)
Authors: LUIS BELLO-PÉREZ; SONIA G. SÁYAGO-AYERDI; GUADALUPE MÉNDEZ-MONTEALVO; JUSCELINO TOVAR