Rice development in sub-Saharan Africa
K. F. Nwanze, S. Mohapatra
págs. 675-677
D. Ghosh, T. K. McGhie
págs. 678-686
Y. Luo, H. Shen
págs. 687-693
W. Jiang, J. Cao, K. Zeng
págs. 694-698
Use of volatile and non-volatile amines to evaluate the freshness of anchovies stored in ice
S. Pons-Sanchez-Cascado
págs. 699-705
Effect of maltodextrin and emulsifiers on the viscosity of cake batter and on the quality of cakes
S. M. Lakshminarayan
págs. 706-712
Mango ripening: changes in cell wall constituents in relation to textural softening
H. M. Yashoda, T. N. Prabha, R. N. Tharanathan
págs. 713-721
R. A. Stanley, L. D. Melton, C. M. Oliver
págs. 722-731
Functional properties of caseinate glycoconjugates prepared by controlled heating in the `dry' state
R. A. Stanley, C. M. Oliver, L. D. Melton
págs. 732-740
págs. 741-744
T. Dresselaers, T. Nguyen
págs. 745-756
N. Mulinacci, C. Giaccherini
págs. 757-764
Phytoestrogen content of alfalfa cultivars grown in eastern Canada
W. Zheng, P. Seguin
págs. 765-771
págs. 772-777
Antioxidant capacity of methanolic and water extracts prepared from food-processing by-products
I. Amin, O. Mukhrizah
págs. 778-784
Expressing the equivalence of non-isothermal and isothermal heat sterilization processes
M. G. Corradini
págs. 785-792
págs. 793-798
Quality standards of CTC black teas as influenced by sources of potassium fertiliser
V. K. Senthurpandian, S. Venkatesan
págs. 799-803
M. C. Pakhira, S. Haldar, P. Biswas
págs. 804-815
Digestion kinetics of leaf, stem and inflorescence from five species of mature grasses
J. L. Burke, G. C. Waghorn, A. V. Chaves, I. M. Brookes
págs. 816-825
J. S. Swanston
págs. 826-833
The antioxidant activity of Californian red wines does not correlate with wine age
J. F. Harbertson, V. Roginsky, D. de Beer
págs. 834-840
S. R. Yalla, F. A. Manthey
págs. 841-848
págs. 849-856
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