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Sheweta Barak

Showing results (11-20 of 14) with videos related to

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Critical Reviews in Food Science and Nutrition|June 11, 2014
Biochemical and functional properties of wheat gliadins: a reviewSheweta Barak, Deepak Mudgil, B S Khatkar
International Journal of Biological Macromolecules|March 14, 2012
X-ray diffraction, IR spectroscopy and thermal characterization of partially hydrolyzed guar gumDeepak Mudgil, Sheweta Barak, B S Khatkar
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 Khatkar
International Journal of Biological Macromolecules|February 8, 2018
Partially hydrolyzed guar gum as a potential prebiotic sourceDeepak Mudgil, Sheweta Barak, Ami Patel, et al.
Pageof 2

Showing results (11-20 of 14) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 14 results.
Critical Reviews in Food Science and Nutrition|June 11, 2014
Biochemical and functional properties of wheat gliadins: a reviewSheweta Barak, Deepak Mudgil, B S Khatkar
International Journal of Biological Macromolecules|March 14, 2012
X-ray diffraction, IR spectroscopy and thermal characterization of partially hydrolyzed guar gumDeepak Mudgil, Sheweta Barak, B S Khatkar
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 Khatkar
International Journal of Biological Macromolecules|February 8, 2018
Partially hydrolyzed guar gum as a potential prebiotic sourceDeepak Mudgil, Sheweta Barak, Ami Patel, et al.
Pageof 2