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Food Chemistry|January 28, 2021
Quality attributes of convective hot air dried spine gourd (Momordica dioica Roxb. Ex Willd) slicesYogesh Kumar, Lochan Singh, Vijay Singh Sharanagat, et al.Food Chemistry|July 4, 2021
Quality characteristics of sand, pan and microwave roasted pigmented wheat (Triticum aestivum)Subhamoy Dhua, Ankan Kheto, Vijay Singh Sharanagat, et al.Critical Reviews in Food Science and Nutrition|September 12, 2022
Gluten-free grains: Importance, processing and its effect on quality of gluten-free productsSamandeep Kaur, Kshitiz Kumar, Lochan Singh, et al.Journal of Food Science and Technology|March 13, 2023
Influence of convective hot air drying on physico-functional, thermo-pasting and antioxidant properties of elephant foot yam powder (Amorphophallus paeoniifolius)K S Srikanth, Vijay Singh Sharanagat, Yogesh Kumar, et al.Pageof 2