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Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|June 8, 2013
Relationship of dough thermomechanical properties with oil uptake, cooking and textural properties of instant fried noodlesNeelam Gulia, B S KhatkarCritical Reviews in Food Science and Nutrition|February 26, 2014
Instant noodles: processing, quality, and nutritional aspectsNeelam Gulia, Vandana Dhaka, B S KhatkarFood Chemistry|March 4, 2017
Assessment of chapatti quality of wheat varieties based on physicochemical, rheological and sensory traitsManju Kundu, Bhupendar Singh Khatkar, Neelam GuliaJournal of Food Science and Technology|April 19, 2019
Functional characterization of whole wheat flours for chapatti quality and acceptabilityManju Kundu, Bhupendar Singh Khatkar, Neelam Gulia, et al.Journal of Food Science and Technology|April 11, 2013
Trans fats-sources, health risks and alternative approach - A reviewVandana Dhaka, Neelam Gulia, Kulveer Singh Ahlawat, et al.Pageof 1