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Khetan Shevkani

Showing results (1-10 of 11) with videos related to

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International Journal of Biological Macromolecules|November 13, 2025
Structure, technofunctionality and bioactivities of cowpea proteins - a reviewKhetan Shevkani
Current Research in Food Science|April 4, 2022
Colour, composition, digestibility, functionality and pasting properties of diverse kidney beans (<i>Phaseolus vulgaris</i>) floursKhetan Shevkani, Ravneet Kaur, Narpinder Singh, et al.
Journal of Food Science|June 5, 2014
Physicochemical, pasting, and functional properties of amaranth seed flours: effects of lipids removalKhetan Shevkani, Narpinder Singh, Amritpal Kaur, et al.
Journal of Food Science and Technology|December 31, 2016
Composition, bioactive compounds and antioxidant activity of common Indian fruits and vegetablesJatinder Pal Singh, Amritpal Kaur, Khetan Shevkani, et al.
Journal of Food Science and Technology|November 26, 2015
Effect of guar gum and xanthan gum on pasting and noodle-making properties of potato, corn and mung bean starchesAmritpal Kaur, Khetan Shevkani, Narpinder Singh, et al.
Journal of Food Science and Technology|June 18, 2019
Pulse proteins: secondary structure, functionality and applicationsKhetan Shevkani, Narpinder Singh, Ying Chen, et al.
Journal of Food Science and Technology|March 18, 2017
Bioactive constituents in pulses and their health benefitsBalwinder Singh, Jatinder Pal Singh, Khetan Shevkani, et al.
Food Chemistry|April 28, 2018
Effect of degree of milling on physicochemical, structural, pasting and cooking properties of short and long grain Indica rice cultivarsRubrinder Singh Sandhu, Narpinder Singh, R S S Kaler, et al.
Journal of Food Science and Technology|July 4, 2015
Effect of banana flour, screw speed and temperature on extrusion behaviour of corn extrudatesAmritpal Kaur, Seeratpreet Kaur, Mrinal Singh, et al.
Journal of Food Science and Technology|April 19, 2019
Effect of chickpea and spinach on extrusion behavior of corn gritKhetan Shevkani, Narpinder Singh, Bhaskar Rattan, et al.
Pageof 2

Showing results (1-10 of 11) with videos related to

Sort By:
Pageof 2
International Journal of Biological Macromolecules|November 13, 2025
Structure, technofunctionality and bioactivities of cowpea proteins - a reviewKhetan Shevkani
Current Research in Food Science|April 4, 2022
Colour, composition, digestibility, functionality and pasting properties of diverse kidney beans (<i>Phaseolus vulgaris</i>) floursKhetan Shevkani, Ravneet Kaur, Narpinder Singh, et al.
Journal of Food Science|June 5, 2014
Physicochemical, pasting, and functional properties of amaranth seed flours: effects of lipids removalKhetan Shevkani, Narpinder Singh, Amritpal Kaur, et al.
Journal of Food Science and Technology|December 31, 2016
Composition, bioactive compounds and antioxidant activity of common Indian fruits and vegetablesJatinder Pal Singh, Amritpal Kaur, Khetan Shevkani, et al.
Journal of Food Science and Technology|November 26, 2015
Effect of guar gum and xanthan gum on pasting and noodle-making properties of potato, corn and mung bean starchesAmritpal Kaur, Khetan Shevkani, Narpinder Singh, et al.
Journal of Food Science and Technology|June 18, 2019
Pulse proteins: secondary structure, functionality and applicationsKhetan Shevkani, Narpinder Singh, Ying Chen, et al.
Journal of Food Science and Technology|March 18, 2017
Bioactive constituents in pulses and their health benefitsBalwinder Singh, Jatinder Pal Singh, Khetan Shevkani, et al.
Food Chemistry|April 28, 2018
Effect of degree of milling on physicochemical, structural, pasting and cooking properties of short and long grain Indica rice cultivarsRubrinder Singh Sandhu, Narpinder Singh, R S S Kaler, et al.
Journal of Food Science and Technology|July 4, 2015
Effect of banana flour, screw speed and temperature on extrusion behaviour of corn extrudatesAmritpal Kaur, Seeratpreet Kaur, Mrinal Singh, et al.
Journal of Food Science and Technology|April 19, 2019
Effect of chickpea and spinach on extrusion behavior of corn gritKhetan Shevkani, Narpinder Singh, Bhaskar Rattan, et al.
Pageof 2