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Journal of Food Science and Technology|January 24, 2018
Effects of fatty acids composition and microstructure properties of fats and oils on textural properties of dough and cookie qualityAmita Devi, B S KhatkarJournal of Food Science and Technology|December 27, 2016
Physicochemical, rheological and functional properties of fats and oils in relation to cookie quality: a reviewAmita Devi, B S KhatkarCritical Reviews in Food Science and Nutrition|June 11, 2014
Biochemical and functional properties of wheat gliadins: a reviewSheweta Barak, Deepak Mudgil, B S KhatkarInternational Journal of Biological Macromolecules|March 14, 2012
X-ray diffraction, IR spectroscopy and thermal characterization of partially hydrolyzed guar gumDeepak Mudgil, Sheweta Barak, B S KhatkarJournal of Food Science and Technology|September 9, 2020
Effect of fats and oils on pasting and textural properties of wheat flourAmita Devi, Ritu Sindhu, B S KhatkarJournal of Food Science and Technology|November 1, 2017
Texture profile analysis of yogurt as influenced by partially hydrolyzed guar gum and process variablesDeepak Mudgil, Sheweta Barak, B S KhatkarJournal of Food Science and Technology|June 7, 2019
Physicochemical, thermal and structural properties of heat moisture treated common buckwheat starchesRitu Sindhu, Amita Devi, B S KhatkarJournal of Food Science and Technology|April 19, 2019
Aonla phytochemicals: extraction, identification and quantificationParveen Kumari, B S Khatkar, Anil DuhanJournal of Food Science and Technology|August 2, 2016
Evaluation of molecular weight distribution of unreduced wheat gluten proteins associated with noodle qualityNisha Chaudhary, Priya Dangi, B S KhatkarJournal of Food Science and Technology|August 2, 2018
Effect of processing parameters and principal ingredients on quality of sugar snap cookies: a response surface approachAnil Panghal, Navnidhi Chhikara, B S KhatkarPageof 4