Dr. Tawheed Amin

Employment

• Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir Assistant Professor-cum-Junior Scientist
  2019 - Present

Education

• Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir M. Tech, PhD
  2014 - 2017
• Amity University M. Tech
  2011 - 2013

Projects & Funding

Projects & funding information is unavailable.

Publications (15)

• Influence of Anticaking Agents and Storage Conditions on Quality Characteristics of Spray Dried Apricot Powder: Shelf Life Prediction Studies Using Guggenheim-Anderson-de Boer (GAB) Model
  Foods 2022 DOI: 10.3390/foods12010171
  +Save
• Effect of storage materials and duration on the physicochemical, pasting and microstructural properties of low glycemic index rice flour
  International Journal of Biological Macromolecules 2020 DOI: 10.1016/j.ijbiomac.2020.08.055
  +Save
• Physicochemical properties of iron-fortified, low glycemic index (GI) barley based extruded ready-to-eat snacks developed using twin-screw extruder
  Journal of Food Processing and Preservation 2020 DOI: 10.1111/jfpp.14606
  +Save
• Characteristics of resistant starch in water chestnut flour as improved by preconditioning process
  International Journal of Food Properties 2019 DOI: 10.1080/10942912.2019.1588300
  +Save
• In vitro digestion, physicochemical and morphological properties of low glycemic index rice flour prepared through enzymatic hydrolysis
  International Journal of Food Properties 2018 DOI: 10.1080/10942912.2018.1545789
  +Save
• In-vitro antioxidant and antibacterial activities of pumpkin, quince, muskmelon and bottle gourd seeds
  Journal of Food Measurement and Characterization 2018 DOI: 10.1007/s11694-017-9629-8
  +Save
• Nutritional and storage stability of wheat-based crackers incorporated with brown rice flour and carboxymethyl cellulose (Cmc)
  International Journal of Food Properties 2018 DOI: 10.1080/10942912.2018.1485033
  +Save
• Physicochemical and textural properties of yogurt fortified with psyllium (Plantago ovate) husk
  Journal of Food Processing and Preservation 2018 DOI: 10.1111/jfpp.13425
  +Save
• Structural properties of high-protein, low glycaemic index (GI) rice flour
  International Journal of Food Properties 2017 DOI: 10.1080/10942912.2016.1252391
  +Save
• Development of high protein and sugar-free cookies fortified with pea (Pisum sativum L.) flour, soya bean (Glycine max L.) flour and oat (Avena sativa L.) flakes
  International Food Research Journal 2016
  +Save