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Mehfooz, Tooba
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1

Contributors:

, In: Development of Gluten-Free Pasta,
Ahmed, Md. Wadud ; Ali, Anwar ; Ali, Tahira Mohsin... - p. xiii-xvi , 2024
Link: https://doi.org/10.1016/..
 
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2

Significance of hydrocolloids in the formation of gluten-fr..:

, In: Development of Gluten-Free Pasta,
Ali, Tahira Mohsin ; Shaikh, Marium ; Haider, Salman. - p. 19-44 , 2024
Link: https://doi.org/10.1016/..
 
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3

Cakes and Muffins:

, In: Cereal-Based Food Products,
Ali, Tahira Mohsin ; Shaikh, Marium ; Mehfooz, Tooba. - p. 93-125 , 2023
Link: https://doi.org/10.1007/..
 
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4

Morphological, functional and thermal characteristics of hy..:

Mehfooz, Tooba ; Ali, Tahira Mohsin ; Ahsan, Maria..
Journal of Food Measurement and Characterization.  15 (2020)  1 - p. 237-246 , 2020
Link: https://doi.org/10.1007/..
 
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5

Characterization of hydroxypropylated-distarch phosphate ba..:

Mehfooz, Tooba ; Ali, Tahira Mohsin ; Shaikh, Marium.
International Journal of Biological Macromolecules.  144 (2020)  - p. 410-418 , 2020
Link: https://doi.org/10.1016/..
 
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6

Effect of cross-linking on characteristics of succinylated ..:

Mehfooz, Tooba ; Ali, Tahira Mohsin ; Hasnain, Abid
Journal of Food Measurement and Characterization.  13 (2019)  2 - p. 1058-1069 , 2019
Link: https://doi.org/10.1007/..
 
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7

Effect of barley husk addition on rheological, textural, th..:

Mehfooz, Tooba ; Mohsin Ali, Tahira ; Arif, Saqib.
Journal of Cereal Science.  79 (2018)  - p. 376-382 , 2018
Link: https://doi.org/10.1016/..
 
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