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Journal of the American Dietetic Association|February 1, 1981
Pantothenic acid content of 75 processed and cooked foodsJ H Walsh, B W Wyse, R G HansenJournal of the American Dietetic Association|February 1, 1981
Influences on food decisions across the family life cycleR B Schafer, P M KeithJournal of the American Dietetic Association|February 1, 1981
Dietetic performance evaluation: establishment of validity and reliabilityK M Fiedler, B L Beach, J HaymanJournal of the American Dietetic Association|February 1, 1981
Macrostructure of selected raw starches and selected heated starch dispersionsZ A Holmes, A SoeldnerJournal of the American Dietetic Association|February 1, 1981
Dietary analysis with programmable calculator: a simplified methodJ G Dorea, M R Horner, N E JohnsonJournal of the American Dietetic Association|April 1, 1981
Nutritional status of elderly participants in a congregate meals programA C Grandjean, L L Korth, G C Kara, et al.Journal of the American Dietetic Association|April 1, 1981
Effect of heating rate and freezing and reheating of corn and wheat starch-water dispersionsZ A Holmes, A SoeldnerJournal of the American Dietetic Association|October 1, 1981
Phytate content of foods: effect on dietary zinc bioavailabilityD Oberleas, B F HarlandJournal of the American Dietetic Association|October 1, 1981
Variations in dietary intake after bypass surgery for obesity. Possible relation to development of fatty liver after jejunoileal bypassJ Rogus, S A BlumenthalJournal of the American Dietetic Association|October 1, 1981
Priorities assessment for studies of mutagen production in cooked foodsC Plumlee, L F Bjeldanes, F T HatchPageof 429