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Archivos Latinoamericanos De Nutricion|September 1, 1992
[Chemical composition of 11 varieties of sorghum (Sorghum vulgare) before and after popping the kernels]E Tuna, R BressaniArchivos Latinoamericanos De Nutricion|September 1, 1986
[Effect of the quality and quantity of dietary proteins on vitamin A depletion rate, and biological availability of vitamin A precursors]A Wolzak, R BressaniPlant Foods for Human Nutrition (Dordrecht, Netherlands)|January 1, 1996
Effects of altitude above sea level on the cooking time and nutritional value of common beansR Bressani, C ChonArchivos Latinoamericanos De Nutricion|September 1, 1992
[Relation between various physical characteristics of sorghum varieties (Sorghum vulgare) and their popping capacity]R Bressani, E TunaArchivos Latinoamericanos De Nutricion|March 1, 1991
[Bioavailability of amino acids in beans (Phaseolus vulgaris)]A Blanco, R BressaniArchivos Latinoamericanos De Nutricion|March 1, 1993
[Improvement of protein quality of popped sorghum with soybean grain]R Bressani, E TunaArchivos Latinoamericanos De Nutricion|September 1, 1989
[Intake of dietary fiber in the Central American isthmus: nutritional implications]E Acevedo, R BressaniArchivos Latinoamericanos De Nutricion|September 1, 1990
[Dietary fiber content and nitrogen digestibility in Central American foods: Guatemala]E Acevedo, R BressaniPageof 9