1. Characterization of thermo-mechanical behavior of dough and starch digestibility profile of minor millet flat breads. (November 2019) Authors: Sharma, Bharati; Gujral, Hardeep Singh Journal: Journal of cereal science Issue: Volume 90(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of incorporating finger millet in wheat flour on mixolab behavior, chapatti quality and starch digestibility. (15th September 2017) Authors: Sharma, Bharati; Gujral, Hardeep Singh; Solah, Vicky Journal: Food chemistry Issue: Volume 231(2017) Page Start: 156 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Gluten and starch mixing and pasting behaviour as affected by replacing sodium chloride with sodium replacers in wheat flour dough. (2nd May 2022) Authors: Gujral, Hardeep Singh; Sharma, Bharati; Kapoor, Sana Journal: International journal of food science & technology Issue: Volume 57:Number 9(2022) Page Start: 5642 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Influence of barley non-starchy polysaccharides on selected quality attributes of sponge cakes. (November 2017) Authors: Moza, Jessy; Gujral, Hardeep Singh Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 85(2017)Part A Page Start: 252 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Influence of non-starchy polysaccharides on barley milling behavior and evaluating bioactive composition of milled fractions. (1st March 2017) Authors: Moza, Jessy; Gujral, Hardeep Singh Journal: Food chemistry Issue: Volume 218(2017) Page Start: 137 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Influence of non-starchy polysaccharides on barley milling behavior and evaluating bioactive composition of milled fractions. (1st March 2017) Authors: Moza, Jessy; Gujral, Hardeep Singh Journal: Food chemistry Issue: Volume 218(2017) Page Start: 137 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Influence of nutritional and antinutritional components on dough rheology and in vitro protein & starch digestibility of minor millets. (30th November 2019) Authors: Sharma, Bharati; Gujral, Hardeep Singh Journal: Food chemistry Issue: Volume 299(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Influence of replacing wheat bran with barley bran on dough rheology, digestibility and retrogradation behavior of chapatti. (1st February 2018) Authors: Gujral, Hardeep Singh; Sharma, Bharati; Khatri, Manali Journal: Food chemistry Issue: Volume 240(2018) Page Start: 1154 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Mixolab, retrogradation and digestibility behavior of chapatti made from hulless barley flours. (January 2018) Authors: Moza, Jessy; Gujral, Hardeep Singh Journal: Journal of cereal science Issue: Volume 79(2018) Page Start: 383 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Starch digestibility and bioactivity of high altitude hulless barley. (1st March 2016) Authors: Moza, Jessy; Gujral, Hardeep Singh Journal: Food chemistry Issue: Volume 194(2016) Page Start: 561 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗