0000-0002-7234-6073 Employment
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Publications (9)
- Nutritional, techno‐functional, structural, and rheological properties of potato peel powder: A valuable biowaste being potential source of dietary fiber and antioxidants in cookie formulation Save
- Preparation of antioxidant‐rich tricolor pasta using microwave processed orange pomace and cucumber peel powder: A study on nutraceutical, textural, color, and sensory attributes Save
- A review of Sapodilla (Manilkara zapota) in human nutrition, health, and industrial applications Save
- Wheatgrass powder‐enriched functional pasta: Techno‐functional, phytochemical, textural, sensory, and structural characterization Save
- Apple peel as a source of dietary fiber and antioxidants: effect on batter rheology and nutritional composition, textural and sensory quality attributes of muffins Save
- Changes in physicochemical, nutritional characteristics and ATR–FTIR molecular interactions of cereal grains during germination Save
- Comparative evaluation of physicochemical, nutritional and molecular interactions of flours from different cereals as affected by germination duration Save
- Effect of high-intensity ultrasound treatment on nutritional, rheological and structural properties of starches obtained from different cereals Save
- In vitro digestibility, pasting, and structural properties of starches from different cereals Save