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K S Sekhon

Showing results (1-10 of 7) with videos related to

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Journal of Food Science and Technology|March 4, 2014
Influence of defatted soy flour addition on the quality and stability of pretzel type productHaroon Rashid Naik, K S Sekhon
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|April 1, 1995
Suitability of full fat and defatted rice brain obtained from Indian rice for use in food productsB Singh, K S Sekhon, N Singh
Die Nahrung|January 1, 1983
Studies on the composition, quality and processing of triticale. Part I. Physico-chemical characteristicsK L Sehgal, S Bajaj, K S Sekhon
Die Nahrung|January 1, 1983
Studies on the composition, quality and processing of triticale. Part II. Mineral composition of grain and flourK L Sehgal, S Bajaj, K S Sekhon
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|February 23, 2011
Physicochemical and dough-handling characteristics of Indian wheat and triticale cultivarsH R Naik, K S Sekhon, A Abbas Wani
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|July 1, 1993
Storage changes in the quality of sound and sprouted flourR Sur, H P Nagi, S Sharma, et al.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|January 1, 1997
Functional suitability of commercially milled rice bran in India for use in different food productsK S Sekhon, S S Dhillon, N Singh, et al.
Pageof 1

Showing results (1-10 of 7) with videos related to

Sort By:
Pageof 1
Journal of Food Science and Technology|March 4, 2014
Influence of defatted soy flour addition on the quality and stability of pretzel type productHaroon Rashid Naik, K S Sekhon
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|April 1, 1995
Suitability of full fat and defatted rice brain obtained from Indian rice for use in food productsB Singh, K S Sekhon, N Singh
Die Nahrung|January 1, 1983
Studies on the composition, quality and processing of triticale. Part I. Physico-chemical characteristicsK L Sehgal, S Bajaj, K S Sekhon
Die Nahrung|January 1, 1983
Studies on the composition, quality and processing of triticale. Part II. Mineral composition of grain and flourK L Sehgal, S Bajaj, K S Sekhon
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|February 23, 2011
Physicochemical and dough-handling characteristics of Indian wheat and triticale cultivarsH R Naik, K S Sekhon, A Abbas Wani
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|July 1, 1993
Storage changes in the quality of sound and sprouted flourR Sur, H P Nagi, S Sharma, et al.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|January 1, 1997
Functional suitability of commercially milled rice bran in India for use in different food productsK S Sekhon, S S Dhillon, N Singh, et al.
Pageof 1