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Journal of Food Science and Technology|October 28, 2016
Microstructural, thermal and IR spectroscopy characterisation of wheat gluten and its sub fractionsVandana Dhaka, B S KhatkarJournal of Food Science and Technology|August 2, 2018
Nutritional composition and drying kinetics of aonla fruitsParveen Kumari, B S KhatkarJournal of Food Science and Technology|April 19, 2019
Effect of processing treatment on nutritional properties and phytochemical contents of aonla (<i>Emblica officinalis</i>) juiceParveen Kumari, B S KhatkarInternational Journal of Biological Macromolecules|October 5, 2023
Influence of oxidation, acetylation and hydrothermal treatment on structure and functionality of common buckwheat starchRitu Sindhu, B S KhatkarJournal of Food Science and Technology|November 29, 2018
Thermal, structural and textural properties of amaranth and buckwheat starchesRitu Sindhu, B S KhatkarFood Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|June 8, 2013
Relationship of dough thermomechanical properties with oil uptake, cooking and textural properties of instant fried noodlesNeelam Gulia, B S KhatkarJournal of Food Science and Technology|March 26, 2019
Extraction and purification of low molecular weight glutenin subunits using size exclusion chromatographyPriya Dangi, B S KhatkarJournal of Food Science and Technology|March 1, 2018
Quantification and varietal variation of low molecular weight glutenin subunits (LMW-GS) using size exclusion chromatographyPriya Dangi, B S KhatkarJournal of Food Science and Technology|October 22, 2016
Assessment of total polyphenols, antioxidants and antimicrobial properties of aonla varietiesParveen Kumari, B S KhatkarJournal of Food Science and Technology|July 26, 2017
Thermal, pasting and morphological properties of starch granules of wheat (<i>Triticum aestivum</i> L.) varietiesRajesh Kumar, B S KhatkarPageof 4