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Deepak Mudgil

Showing results (1-10 of 15) with videos related to

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International Journal of Biological Macromolecules|May 24, 2020
Mesquite gum (Prosopis gum): Structure, properties & applications - A reviewDeepak Mudgil, Sheweta Barak
International Journal of Biological Macromolecules|February 20, 2014
Locust bean gum: processing, properties and food applications--a reviewSheweta Barak, Deepak Mudgil
International Journal of Biological Macromolecules|July 9, 2013
Composition, properties and health benefits of indigestible carbohydrate polymers as dietary fiber: a reviewDeepak Mudgil, Sheweta Barak
Journal of the Science of Food and Agriculture|February 1, 2020
Exudate gums: chemistry, properties and food applications - a reviewSheweta Barak, Deepak Mudgil, Shelly Taneja
International 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 Mudgil
Journal of Food Science and Technology|March 4, 2014
Guar gum: processing, properties and food applications-A ReviewDeepak Mudgil, Sheweta Barak, Bhupendar Singh Khatkar
Critical Reviews in Food Science and Nutrition|June 11, 2014
Biochemical and functional properties of wheat gliadins: a reviewSheweta Barak, Deepak Mudgil, B S Khatkar
International 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 Khatkar
Journal 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 Khatkar
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 Khatkar
Pageof 2

Showing results (1-10 of 15) with videos related to

Sort By:
Pageof 2
International Journal of Biological Macromolecules|May 24, 2020
Mesquite gum (Prosopis gum): Structure, properties & applications - A reviewDeepak Mudgil, Sheweta Barak
International Journal of Biological Macromolecules|February 20, 2014
Locust bean gum: processing, properties and food applications--a reviewSheweta Barak, Deepak Mudgil
International Journal of Biological Macromolecules|July 9, 2013
Composition, properties and health benefits of indigestible carbohydrate polymers as dietary fiber: a reviewDeepak Mudgil, Sheweta Barak
Journal of the Science of Food and Agriculture|February 1, 2020
Exudate gums: chemistry, properties and food applications - a reviewSheweta Barak, Deepak Mudgil, Shelly Taneja
International 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 Mudgil
Journal of Food Science and Technology|March 4, 2014
Guar gum: processing, properties and food applications-A ReviewDeepak Mudgil, Sheweta Barak, Bhupendar Singh Khatkar
Critical Reviews in Food Science and Nutrition|June 11, 2014
Biochemical and functional properties of wheat gliadins: a reviewSheweta Barak, Deepak Mudgil, B S Khatkar
International 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 Khatkar
Journal 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 Khatkar
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 Khatkar
Pageof 2