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Afshan Mumtaz Hamdani

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Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|December 23, 2020
Pasting, rheology, antioxidant and texture profile of gluten free cookies with added seed gum hydrocolloidsAfshan Mumtaz Hamdani, Idrees Ahmed Wani, Naseer Ahmad Bhat
International Journal of Biological Macromolecules|May 24, 2019
Sources, structure, properties and health benefits of plant gums: A reviewAfshan Mumtaz Hamdani, Idrees Ahmed Wani, Naseer Ahmad Bhat
Heliyon|January 29, 2020
Tomato powder and crude lycopene as a source of natural antioxidants in whole wheat flour cookiesNaseer Ahmad Bhat, Idrees Ahmed Wani, Afshan Mumtaz Hamdani
Journal of Food Science and Technology|November 29, 2018
Development of functional cookies using saffron extractNaseer Ahmad Bhat, Afshan Mumtaz Hamdani, F A Masoodi
International Journal of Biological Macromolecules|August 13, 2017
Effect of gamma irradiation on the physicochemical and structural properties of plant seed gumsAfshan Mumtaz Hamdani, Idrees Ahmed Wani, Naseer Ahmad Bhat
International Journal of Biological Macromolecules|April 11, 2018
Effect of sonication and γ-irradiation on the properties of pea (Pisum sativum) and vetch (Vicia villosa) starches: A comparative studyToiba Majeed, Idrees Ahmed Wani, Afshan Mumtaz Hamdani, et al.
Journal of Food Science and Technology|May 23, 2022
Development of functional cakes rich in bioactive compounds extracted from saffron and tomatoesNaseer Ahmad Bhat, Idrees Ahmed Wani, Afshan Mumtaz Hamdani, et al.
Food Chemistry|November 10, 2018
Effect of extrusion on the physicochemical and antioxidant properties of value added snacks from whole wheat (Triticum aestivum L.) flourNaseer Ahmad Bhat, Idrees Ahmed Wani, Afshan Mumtaz Hamdani, et al.
Food Chemistry|September 27, 2017
Effect of guar gum conjugation on functional, antioxidant and antimicrobial activity of egg white lysozymeAfshan Mumtaz Hamdani, Idrees Ahmed Wani, Naseer Ahmad Bhat, et al.
Journal of Advanced Research|June 27, 2017
Physico-chemical, rheological and antioxidant properties of sweet chestnut (<i>Castanea sativa Mill.</i>) as affected by pan and microwave roastingIdrees Ahmed Wani, Humaira Hamid, Afshan Mumtaz Hamdani, et al.
Pageof 2

Showing results (1-10 of 11) with videos related to

Sort By:
Pageof 2
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|December 23, 2020
Pasting, rheology, antioxidant and texture profile of gluten free cookies with added seed gum hydrocolloidsAfshan Mumtaz Hamdani, Idrees Ahmed Wani, Naseer Ahmad Bhat
International Journal of Biological Macromolecules|May 24, 2019
Sources, structure, properties and health benefits of plant gums: A reviewAfshan Mumtaz Hamdani, Idrees Ahmed Wani, Naseer Ahmad Bhat
Heliyon|January 29, 2020
Tomato powder and crude lycopene as a source of natural antioxidants in whole wheat flour cookiesNaseer Ahmad Bhat, Idrees Ahmed Wani, Afshan Mumtaz Hamdani
Journal of Food Science and Technology|November 29, 2018
Development of functional cookies using saffron extractNaseer Ahmad Bhat, Afshan Mumtaz Hamdani, F A Masoodi
International Journal of Biological Macromolecules|August 13, 2017
Effect of gamma irradiation on the physicochemical and structural properties of plant seed gumsAfshan Mumtaz Hamdani, Idrees Ahmed Wani, Naseer Ahmad Bhat
International Journal of Biological Macromolecules|April 11, 2018
Effect of sonication and γ-irradiation on the properties of pea (Pisum sativum) and vetch (Vicia villosa) starches: A comparative studyToiba Majeed, Idrees Ahmed Wani, Afshan Mumtaz Hamdani, et al.
Journal of Food Science and Technology|May 23, 2022
Development of functional cakes rich in bioactive compounds extracted from saffron and tomatoesNaseer Ahmad Bhat, Idrees Ahmed Wani, Afshan Mumtaz Hamdani, et al.
Food Chemistry|November 10, 2018
Effect of extrusion on the physicochemical and antioxidant properties of value added snacks from whole wheat (Triticum aestivum L.) flourNaseer Ahmad Bhat, Idrees Ahmed Wani, Afshan Mumtaz Hamdani, et al.
Food Chemistry|September 27, 2017
Effect of guar gum conjugation on functional, antioxidant and antimicrobial activity of egg white lysozymeAfshan Mumtaz Hamdani, Idrees Ahmed Wani, Naseer Ahmad Bhat, et al.
Journal of Advanced Research|June 27, 2017
Physico-chemical, rheological and antioxidant properties of sweet chestnut (<i>Castanea sativa Mill.</i>) as affected by pan and microwave roastingIdrees Ahmed Wani, Humaira Hamid, Afshan Mumtaz Hamdani, et al.
Pageof 2