Search Results - "Khatkar, Bhupendar Singh" :: K.UTB vyhledávací portál

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Effect of composition of gluten proteins and dough rheological properties on the cookie-making quality

by Barak, Sheweta, Mudgil, Deepak, Singh Khatkar, Bhupendar
Published in British food journal (1966) (12.04.2013)

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Guar gum: processing, properties and food applications—A Review

by Mudgil, Deepak, Barak, Sheweta, Khatkar, Bhupendar Singh
Published in Journal of food science and technology (01.03.2014)

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EFFECT OF REDUCING AGENTS ON WHEAT GLUTEN AND QUALITY CHARACTERISTICS OF FLOUR AND COOKIES

by Kumar, Naveen, Khatkar, Bhupendar Singh, Kaushik, Ravinder
Published in The Annals of the University Dunarea de Jos of Galati. Fascicle VI, Food technology (01.01.2013)

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Effects of A‐ and B‐type starch granules on composition, structural, thermal, morphological, and pasting properties of starches from diverse wheat varieties

by Kumar, Rajesh, Singh, Narpinder, Khatkar, Bhupendar Singh
Published in Food bioengineering (01.12.2023)

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Infrared Spectroscopy and Microstructural Assessment of Dough with Varying Wheat Gluten Fractions

by Dewan, Aastha, Khatkar, Bhupendar Singh, Bangar, Sneh Punia, Chaudhary, Vandana, Lorenzo, Jose M.
Published in Food analytical methods (01.10.2022)

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Functional characterization of whole wheat flours for chapatti quality and acceptability

by Kundu, Manju, Khatkar, Bhupendar Singh, Gulia, Neelam, Kumar, Rajesh
Published in Journal of food science and technology (01.04.2019)

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Wheat polymeric proteins isolation and characterization: microstructural, thermal, configurational and spectroscopic approach

by Dewan, Aastha, Khatkar, Bhupendar Singh
Published in European food research & technology (01.07.2023)

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Assessment of chapatti quality of wheat varieties based on physicochemical, rheological and sensory traits

by Kundu, Manju, Khatkar, Bhupendar Singh, Gulia, Neelam
Published in Food chemistry (01.07.2017)

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$Effects of wheat gliadin and glutenin fractions on dough properties, oil uptake, and microstructure of instant noodles$

Effects of wheat gliadin and glutenin fractions on dough properties, oil uptake, and microstructure of instant noodles

by Dewan, Aastha, Chaudhary, Nisha, Khatkar, Bhupendar Singh
Published in Journal of food processing and preservation (01.12.2022)

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Assessment of molecular weight distribution of wheat gluten proteins for chapatti quality

by Chaudhary, Nisha, Dangi, Priya, Khatkar, Bhupendar Singh
Published in Food chemistry (15.05.2016)

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Secondary structure, thermal and functional characterization of low molecular weight glutenin subunits in relation to instant noodle quality

by Dangi, Priya, Chaudhary, Nisha, Khatkar, Bhupendar Singh
Published in Journal of food processing and preservation (01.12.2022)

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Protein, thermal and functional properties of α-, γ- and ω-gliadins of wheat and their effect on bread making characteristics

by Chaudhary, Nisha, Virdi, Amardeep Singh, Dangi, Priya, Khatkar, Bhupendar Singh, Mohanty, Ashok Kumar, Singh, Narpinder
Published in Food hydrocolloids (01.03.2022)

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Nutritional Composition, Functionality, and Processing Technologies for Amaranth

by Malik, Manisha, Sindhu, Ritu, Dhull, Sanju Bala, Bou-Mitri, Christelle, Singh, Yudhbir, Panwar, Shreya, Khatkar, Bhupendar Singh
Published in Journal of food processing and preservation (27.06.2023)

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