1. Effect of Binding Agents on Quality Characteristics of Mushroom Based Sausage Analogue. Issue 5 (30th September 2016) Authors: Arora, Bindvi; Kamal, Shwet; Sharma, V.P. Journal: Journal of food processing and preservation Issue: Volume 41:Issue 5(2017) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. In‐mouth, self‐disintegrating milk protein puffs‐I: Process development. (12th August 2022) Authors: Arora, Bindvi; Rizvi, Syed S. H. Journal: Journal of food process engineering Issue: Volume 45:Number 11(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. In‐process flow behavior and structure formation during supercritical fluid extrusion of milk protein concentrate. Issue 4 (13th February 2021) Authors: Arora, Bindvi; Schulz, Patrick; Rizvi, Syed S. H. Journal: Journal of food processing and preservation Issue: Volume 45:Issue 4(2021) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Nutritional and quality characteristics of instant noodles supplemented with oyster mushroom (P. ostreatus). Issue 2 (25th October 2017) Authors: Arora, Bindvi; Kamal, Shwet; Sharma, Ved Prakash Journal: Journal of food processing and preservation Issue: Volume 42:Issue 2(2018) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Nutritional and quality characteristics of instant noodles supplemented with oyster mushroom (P. ostreatus). Issue 2 (25th October 2017) Authors: Arora, Bindvi; Kamal, Shwet; Sharma, Ved Prakash Journal: Journal of food processing and preservation Issue: Volume 42:Issue 2(2018) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Physicochemical, pasting, and thermal properties of starches isolated from different adzuki bean (Vigna angularis) cultivars. Issue 11 (13th August 2019) Authors: Yadav, Upasana; Singh, Narpinder; Arora, Shalini; Arora, Bindvi Journal: Journal of food processing and preservation Issue: Volume 43:Issue 11(2019) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Process optimisation and product characterisation of milk protein concentrate extrudates expanded by supercritical carbon dioxide. (5th July 2021) Authors: Arora, Bindvi; Rizvi, Syed S H Journal: International journal of dairy technology Issue: Volume 74:Number 4(2021) Page Start: 641 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Reactive extrusion: A review of the physicochemical changes in food systems. (August 2020) Authors: Arora, Bindvi; Yoon, Ashton; Sriram, Meena; Singha, Poonam; Rizvi, Syed S.H. Journal: Innovative food science & emerging technologies Issue: Volume 64(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Sensory, nutritional and quality attributes of sponge cake supplemented with mushroom (agaricus bisporus) powder. Issue 4 (10th July 2017) Authors: Arora, Bindvi; Kamal, Shwet; Sharma, Ved Prakash Journal: Nutrition & food science Issue: Volume 47:Issue 4(2017) Page Start: 578 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Supercritical fluid extrusion: Die design and physicochemical properties of milk protein extrudates. (March 2021) Authors: Arora, Bindvi; Singha, Poonam; Rizvi, Syed S.H. Journal: Innovative food science & emerging technologies Issue: Volume 68(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗