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International Journal of Biological Macromolecules|August 28, 2016
Effect of partially hydrolyzed guar gum on pasting, thermo-mechanical and rheological properties of wheat doughDeepak Mudgil, Sheweta Barak, B S KhatkarJournal of Food Science and Technology|August 13, 2014
Optimization of enzymatic hydrolysis of guar gum using response surface methodologyDeepak Mudgil, Sheweta Barak, B S KhatkarCritical Reviews in Food Science and Nutrition|February 26, 2014
Instant noodles: processing, quality, and nutritional aspectsNeelam Gulia, Vandana Dhaka, B S KhatkarCarbohydrate Polymers|April 23, 2014
Effect of enzymatic depolymerization on physicochemical and rheological properties of guar gumDeepak Mudgil, Sheweta Barak, B S KhatkarJournal of Food Science and Technology|March 26, 2019
Morphological, pasting, and textural characterization of starches and their sub fractions of good and poor cookie making wheat varietiesAmita Devi, Ritu Sindhu, B S KhatkarJournal of Food Science and Technology|June 27, 2014
Effect of flour particle size and damaged starch on the quality of cookiesSheweta Barak, Deepak Mudgil, B S KhatkarFood Chemistry|May 24, 2016
Relationship of molecular weight distribution profile of unreduced gluten protein extracts with quality characteristics of breadNisha Chaudhary, Priya Dangi, B S KhatkarFood Chemistry|June 30, 2019
Rheological and microstructural characteristics of low molecular weight glutenin subunits of commercial wheatsPriya Dangi, Nisha Chaudhary, B S KhatkarJournal of Food Science and Technology|March 1, 2017
Fractionation of unreduced gluten proteins on SEC and their relationship with cookie quality characteristicsNisha Chaudhary, Priya Dangi, B S KhatkarInternational Journal of Biological Macromolecules|November 13, 2012
Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat glutenB S Khatkar, Sheweta Barak, Deepak MudgilPageof 4