0000-0002-6103-5050 Employment
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Publications (67)
- Mixolab thermo-mechanical behaviour of millet flours and their cookie doughs, flour functionality and baking characteristics Save
- Modification of the bioactivity, digestibility and rheological behaviour of different millets by lactic acid fermentation Save
- Gluten and starch mixing and pasting behaviour as affected by replacing sodium chloride with sodium replacers in wheat flour dough Save
- Rheological characterization of wheat flour as modified by adding barley glucagel (a beta-glucan isolate) under thermo-mechanical stress using Mixolab Save
- Modifying the dough mixing behavior, protein & starch digestibility and antinutritional profile of minor millets by sprouting Save
- Characterization of thermo-mechanical behavior of dough and starch digestibility profile of minor millet flat breads Save
- Influence of nutritional and antinutritional components on dough rheology and in vitro protein & starch digestibility of minor millets Save
- Modulation in quality attributes of dough and starch digestibility of unleavened flat bread on replacing wheat flour with different minor millet flours Save
- Relationship of Mixolab characteristics with protein, pasting, dynamic and empirical rheological characteristics of flours from Indian wheat varieties with diverse grain hardness Save
- Utilization of flour from rice brokens in wheat flour chapatti: evaluation of dough rheology, starch digestibility, glycemic index and retrogradation behavior Save