Digestibility of protein and estimated bioavailability of mineral compounds in plant-based yoghurt alternatives by Anastassia Zeinatulina, Kristel Tanilas, Kristel Ehala-Aleksejev, Ene Viiard, Tiina Kriščiunaite

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Effect of thermal and non-thermal processing on Technofunctional, nutritional, safety and sensorial attributes of potato powder by Muhammad Waseem, Saeed Akhtar, Tariq Ismail, Tawfiq Alsulami, Muhammad Qamar, Dur-e-shahwar Sattar, Raheel Suleman, Wisha Saeed, Crossby Osei Tutu

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The effect of germination on the nutritional quality and sensory evaluation of finger millet (Elusine coracana L., var. Kabre-1) malt incorporated biscuit by Sunita Karki, Anish Dangal, Anusha Pokharel, Lekhraj Dhakal, Prekshya Timsina

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“Enhancing quinoa (Chenopodium quinoa Willd) protein extraction: Alkaline solubilization coupled to isoelectric precipitation effects on structure, digestibility and antinutrients”... by Maria Lilibeth Manzanilla-Valdez, Christine Boesch, Cristina Martinez-Villaluenga, Sarita Montaño, Alan Javier Hernández-Álvarez

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Analysis of the nutritional and antinutritional contents of tubers of Agew potatoes (Plectranthus edulis) grown in the Awi Zone, Amhara regional state of Ethiopia by Misganaw Andualem, Bezuayehu Tadesse, Abebe Bitew, Asmamaw Tesfaw

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