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Journal of Food Science and Technology|March 4, 2014
Guar gum: processing, properties and food applications-A ReviewDeepak Mudgil, Sheweta Barak, Bhupendar Singh Khatkar
Food Chemistry|March 4, 2017
Assessment of chapatti quality of wheat varieties based on physicochemical, rheological and sensory traitsManju Kundu, Bhupendar Singh Khatkar, Neelam Gulia
Food Chemistry|January 19, 2016
Assessment of molecular weight distribution of wheat gluten proteins for chapatti qualityNisha Chaudhary, Priya Dangi, Bhupendar Singh Khatkar
Journal of Food Science and Technology|April 19, 2019
Functional characterization of whole wheat flours for chapatti quality and acceptabilityManju Kundu, Bhupendar Singh Khatkar, Neelam Gulia, et al.
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