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Journal of Food Science and Technology|November 1, 2017
Texture profile analysis of yogurt as influenced by partially hydrolyzed guar gum and process variablesDeepak Mudgil, Sheweta Barak, B S KhatkarCarbohydrate Polymers|April 23, 2014
Effect of enzymatic depolymerization on physicochemical and rheological properties of guar gumDeepak Mudgil, Sheweta Barak, B S KhatkarJournal of Food Science and Technology|June 27, 2014
Effect of flour particle size and damaged starch on the quality of cookiesSheweta Barak, Deepak Mudgil, B S KhatkarInternational Journal of Biological Macromolecules|February 8, 2018
Partially hydrolyzed guar gum as a potential prebiotic sourceDeepak Mudgil, Sheweta Barak, Ami Patel, et al.International Journal of Biological Macromolecules|December 29, 2015
Structural, thermal and rheological characterization of modified Dalbergia sissoo gum--A medicinal gumHira Munir, Muhammad Shahid, Fozia Anjum, et al.Pageof 2