Locust bean gum: Processing, properties and food applications—A review
Barak, Sheweta, Mudgil, Deepak
Published in International journal of biological macromolecules (01.05.2014)
Published in International journal of biological macromolecules (01.05.2014)
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Journal Article
Guar gum: processing, properties and food applications—A Review
Mudgil, Deepak, Barak, Sheweta, Khatkar, Bhupendar Singh
Published in Journal of food science and technology (01.03.2014)
Published in Journal of food science and technology (01.03.2014)
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Journal Article
Partially hydrolyzed guar gum as a potential prebiotic source
Mudgil, Deepak, Barak, Sheweta, Patel, Ami, Shah, Nihir
Published in International journal of biological macromolecules (01.06.2018)
Published in International journal of biological macromolecules (01.06.2018)
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Journal Article
Effect of flour particle size and damaged starch on the quality of cookies
Barak, Sheweta, Mudgil, Deepak, Khatkar, B. S.
Published in Journal of food science and technology (01.07.2014)
Published in Journal of food science and technology (01.07.2014)
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Journal Article
Mesquite gum (Prosopis gum): Structure, properties & applications - A review
Mudgil, Deepak, Barak, Sheweta
Published in International journal of biological macromolecules (15.09.2020)
Published in International journal of biological macromolecules (15.09.2020)
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Journal Article
Exudate gums: chemistry, properties and food applications – a review
Barak, Sheweta, Mudgil, Deepak, Taneja, Shelly
Published in Journal of the science of food and agriculture (01.05.2020)
Published in Journal of the science of food and agriculture (01.05.2020)
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Journal Article
Effect of guar fiber on physicochemical, textural and sensory properties of sweetened strained yoghurt
Published in Biointerface Research in Applied Chemistry
(15.06.2020)
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Journal Article
Biochemical and Functional Properties of Wheat Gliadins: A Review
Barak, Sheweta, Mudgil, Deepak, Khatkar, B. S
Published in Critical reviews in food science and nutrition (2015)
Published in Critical reviews in food science and nutrition (2015)
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Journal Article
Development of Low Sodium Table Butter via Partial Replacement of Sodium Chloride with Potassium Chloride
Published in Biointerface Research in Applied Chemistry
(15.10.2020)
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Journal Article