1. Diversity in quality traits amongst Indian wheat varieties II: Paste, dough and muffin making properties. (15th April 2016) Authors: Singh, Narpinder; Kaur, Amritpal; Katyal, Mehak; Bhinder, Seerat; Ahlawat, Arvind Kumar; Singh, Anju Mahendru Journal: Food chemistry Issue: Volume 197:Part A(2016) Page Start: 316 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of buckwheat incorporation on batter fermentation, rheology, phenolic, amino acid composition and textural properties of idli. (March 2020) Authors: Kumari, Supriya; Bhinder, Seerat; Singh, Balwinder; Kaur, Amritpal; Singh, Narpinder Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 122(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of infrared roasting on antioxidant activity, phenolic composition and Maillard reaction products of Tartary buckwheat varieties. (1st July 2019) Authors: Bhinder, Seerat; Singh, Balwinder; Kaur, Amritpal; Singh, Narpinder; Kaur, Manpreet; Kumari, Supriya; Yadav, Madhav P. Journal: Food chemistry Issue: Volume 285(2019) Page Start: 240 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Impact of germination on nutraceutical, functional and gluten free muffin making properties of Tartary buckwheat (Fagopyrum tataricum). (March 2022) Authors: Bhinder, Seerat; Singh, Narpinder; Kaur, Amritpal Journal: Food hydrocolloids Issue: Volume 124:Part A(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Impact of germination on phenolic composition, antioxidant properties, antinutritional factors, mineral content and Maillard reaction products of malted quinoa flour. (1st June 2021) Authors: Bhinder, Seerat; Kumari, Supriya; Singh, Balwinder; Kaur, Amritpal; Singh, Narpinder Journal: Food chemistry Issue: Volume 346(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Isolation and characterization of arabinoxylans from wheat bran and study of their contribution to wheat flour dough rheology. (1st October 2019) Authors: Kaur, Amritpal; Yadav, Madhav P.; Singh, Balwinder; Bhinder, Seerat; Simon, Stefanie; Singh, Narpinder Journal: Carbohydrate polymers Issue: Volume 221(2019) Page Start: 166 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Isolation of arabinoxylan and cellulose-rich arabinoxylan from wheat bran of different varieties and their functionalities. (March 2021) Authors: Kaur, Amritpal; Singh, Balwinder; Yadav, Madhav P.; Bhinder, Seerat; Singh, Narpinder Journal: Food hydrocolloids Issue: Volume 112(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Proximate composition, amino acid profile, pasting and process characteristics of flour from different Tartary buckwheat varieties. (April 2020) Authors: Bhinder, Seerat; Kaur, Amritpal; Singh, Balwinder; Yadav, Madhav P.; Singh, Narpinder Journal: Food research international Issue: Volume 130(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗