Search Results - "Khatkar, B S" :: K.UTB vyhledávací portál

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Biochemical and Functional Properties of Wheat Gliadins: A Review

by Barak, Sheweta, Mudgil, Deepak, Khatkar, B. S
Published in Critical reviews in food science and nutrition (2015)

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Instant Noodles: Processing, Quality, and Nutritional Aspects

by Gulia, Neelam, Dhaka, Vandana, Khatkar, B. S
Published in Critical reviews in food science and nutrition (01.01.2014)

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Physicochemical, rheological and functional properties of fats and oils in relation to cookie quality: a review

by Devi, Amita, Khatkar, B. S.
Published in Journal of food science and technology (01.10.2016)

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Texture profile analysis of yogurt as influenced by partially hydrolyzed guar gum and process variables

by Mudgil, Deepak, Barak, Sheweta, Khatkar, B. S.
Published in Journal of food science and technology (01.11.2017)

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Effect of flour particle size and damaged starch on the quality of cookies

by Barak, Sheweta, Mudgil, Deepak, Khatkar, B. S.
Published in Journal of food science and technology (01.07.2014)

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Influence of Gliadin and Glutenin Fractions on Rheological, Pasting, and Textural Properties of Dough

by Barak, Sheweta, Mudgil, Deepak, Khatkar, B. S
Published in International journal of food properties (09.08.2014)

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Effect of enzymatic depolymerization on physicochemical and rheological properties of guar gum

by Mudgil, Deepak, Barak, Sheweta, Khatkar, B.S.
Published in Carbohydrate polymers (01.09.2012)

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Thermal, pasting and morphological properties of starch granules of wheat (Triticum aestivum L.) varieties

by Kumar, Rajesh, Khatkar, B. S.
Published in Journal of food science and technology (01.07.2017)

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Influence of oxidation, acetylation and hydrothermal treatment on structure and functionality of common buckwheat starch

by Sindhu, Ritu, Khatkar, B.S.
Published in International journal of biological macromolecules (31.12.2023)

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$X-ray diffraction, IR spectroscopy and thermal characterization of partially hydrolyzed guar gum$

X-ray diffraction, IR spectroscopy and thermal characterization of partially hydrolyzed guar gum

by Mudgil, Deepak, Barak, Sheweta, Khatkar, B.S.
Published in International journal of biological macromolecules (01.05.2012)

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Effects of Gliadin/Glutenin and HMW-GS/LMW-GS Ratio on Dough Rheological Properties and Bread-Making Potential of Wheat Varieties

by Dhaka, Vandana, Khatkar, B.S.
Published in Journal of food quality (01.04.2015)

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Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties

by Barak, Sheweta, Mudgil, Deepak, Khatkar, B.S.
Published in Food science & technology (01.04.2013)

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Effects of fatty acids composition and microstructure properties of fats and oils on textural properties of dough and cookie quality

by Devi, Amita, Khatkar, B. S.
Published in Journal of food science and technology (01.01.2018)

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Relationship of dough thermomechanical properties with oil uptake, cooking and textural properties of instant fried noodles

by Gulia, Neelam, Khatkar, B S
Published in Food science and technology international (01.04.2014)

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Physicochemical, thermal and structural properties of heat moisture treated common buckwheat starches

by Sindhu, Ritu, Devi, Amita, Khatkar, B. S.
Published in Journal of food science and technology (01.05.2019)

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Rheological and microstructural characteristics of low molecular weight glutenin subunits of commercial wheats

by Dangi, Priya, Chaudhary, Nisha, Khatkar, B.S.
Published in Food chemistry (01.11.2019)

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Effect of processing parameters and principal ingredients on quality of sugar snap cookies: a response surface approach

by Panghal, Anil, Chhikara, Navnidhi, Khatkar, B. S.
Published in Journal of food science and technology (01.08.2018)

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Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat gluten

by Khatkar, B.S., Barak, Sheweta, Mudgil, Deepak
Published in International journal of biological macromolecules (01.02.2013)

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Effect of partially hydrolyzed guar gum on pasting, thermo-mechanical and rheological properties of wheat dough

by Mudgil, Deepak, Barak, Sheweta, Khatkar, B.S.
Published in International journal of biological macromolecules (01.12.2016)

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Thermal, structural and textural properties of amaranth and buckwheat starches

by Sindhu, Ritu, Khatkar, B. S.
Published in Journal of food science and technology (01.12.2018)

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