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Gujral, Hardeep Singh
133  Ergebnisse:
Personensuche X
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1

Mixolab thermo-mechanical behaviour of millet flours and th..:

Pandey, Sneha ; Gujral, Hardeep Singh
Journal of Cereal Science.  116 (2024)  - p. 103866 , 2024
Link: https://doi.org/10.1016/..
 
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2

Modification of the bioactivity, digestibility and rheologi..:

Chauhan, Deepti ; Gujral, Hardeep Singh ; Kaler, Raj Sukhwinder Singh
International Journal of Food Science & Technology.  59 (2024)  6 - p. 4336-4347 , 2024
Link: https://doi.org/10.1111/..
 
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3

Flaking of millets and its impact on bioactivity, pasting, ..:

Chauhan, Deepti ; Gujral, Hardeep Singh ; Perera, Dilini.
Food Chemistry.  458 (2024)  - p. 140240 , 2024
Link: https://doi.org/10.1016/..
 
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4

Gluten and starch mixing and pasting behaviour as affected ..:

Gujral, Hardeep Singh ; Sharma, Bharati ; Kapoor, Sana
International Journal of Food Science & Technology.  57 (2022)  9 - p. 5642-5649 , 2022
Link: https://doi.org/10.1111/..
 
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5

Rheological characterization of wheat flour as modified by ..:

Gujral, Hardeep Singh ; Sharma, Bharati ; Singh, Kulwant
Journal of Food Measurement and Characterization.  15 (2020)  1 - p. 228-236 , 2020
Link: https://doi.org/10.1007/..
 
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6

Modifying the dough mixing behavior, protein & starch diges..:

Sharma, Bharati ; Gujral, Hardeep Singh
International Journal of Biological Macromolecules.  153 (2020)  - p. 962-970 , 2020
Link: https://doi.org/10.1016/..
 
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7

Influence of nutritional and antinutritional components on ..:

Sharma, Bharati ; Gujral, Hardeep Singh
Food Chemistry.  299 (2019)  - p. 125115 , 2019
Link: https://doi.org/10.1016/..
 
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8

Relationship of Mixolab characteristics with protein, pasti..:

Singh, Narpinder ; Gujral, Hardeep Singh ; Katyal, Mehak.
Journal of Food Science and Technology.  56 (2019)  5 - p. 2679-2686 , 2019
Link: https://doi.org/10.1007/..
 
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9

Modulation in quality attributes of dough and starch digest..:

Sharma, Bharati ; Gujral, Hardeep Singh
International Journal of Biological Macromolecules.  141 (2019)  - p. 117-124 , 2019
Link: https://doi.org/10.1016/..
 
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10

Characterization of thermo-mechanical behavior of dough and..:

Sharma, Bharati ; Gujral, Hardeep Singh
Journal of Cereal Science.  90 (2019)  - p. 102842 , 2019
Link: https://doi.org/10.1016/..
 
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11

Utilization of flour from rice brokens in wheat flour chapa..:

Gujral, Hardeep Singh ; Sharma, Bharati ; Singh, Pardeep
Journal of Food Science and Technology.  56 (2019)  5 - p. 2490-2500 , 2019
Link: https://doi.org/10.1007/..
 
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12

Influence of replacing wheat bran with barley bran on dough..:

Gujral, Hardeep Singh ; Sharma, Bharati ; Khatri, Manali
Food Chemistry.  240 (2018)  - p. 1154-1160 , 2018
Link: https://doi.org/10.1016/..
 
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13

Mixolab, retrogradation and digestibility behavior of chapa..:

Moza, Jessy ; Gujral, Hardeep Singh
Journal of Cereal Science.  79 (2018)  - p. 383-389 , 2018
Link: https://doi.org/10.1016/..
 
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14

Effect of incorporating finger millet in wheat flour on mix..:

Sharma, Bharati ; Gujral, Hardeep Singh ; Solah, Vicky
Food Chemistry.  231 (2017)  - p. 156-164 , 2017
Link: https://doi.org/10.1016/..
 
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15

Influence of non-starchy polysaccharides on barley milling ..:

Moza, Jessy ; Gujral, Hardeep Singh
Food Chemistry.  218 (2017)  - p. 137-143 , 2017
Link: https://doi.org/10.1016/..
 
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