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ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

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Testimonials Subscriptions Access Resources Library Advisory Board FAQ

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JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

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H P S Nagi

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Journal of Food Science and Technology|January 16, 2014

Enrichment of pasta with different plant proteinsGurpreet Kaur, Savita Sharma, H P S Nagi, et al.

Journal of Food Science and Technology|August 2, 2013

Functional properties of pasta enriched with variable cereal bransGurkirat Kaur, Savita Sharma, H P S Nagi, et al.

Journal of Food Science and Technology|October 2, 2013

Effect of incorporation of corn byproducts on quality of baked and extruded products from wheat flour and semolinaSavita Sharma, Jatinder Pal Gupta, H P S Nagi, et al.

Pageof 1

Search research articles

Showing results (1-10 of 3) with videos related to

Sort By:

Pageof 1

Journal of Food Science and Technology|January 16, 2014

Enrichment of pasta with different plant proteinsGurpreet Kaur, Savita Sharma, H P S Nagi, et al.

Journal of Food Science and Technology|August 2, 2013

Functional properties of pasta enriched with variable cereal bransGurkirat Kaur, Savita Sharma, H P S Nagi, et al.

Journal of Food Science and Technology|October 2, 2013

Effect of incorporation of corn byproducts on quality of baked and extruded products from wheat flour and semolinaSavita Sharma, Jatinder Pal Gupta, H P S Nagi, et al.

Pageof 1