1. Cookie texture, spread ratio and sensory acceptability of cookies as a function of soluble dietary fiber, baking time and different water levels. (July 2017) Authors: Mudgil, Deepak; Barak, Sheweta; Khatkar, B.S. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 80(2017) Page Start: 537 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Development of functional yoghurt via soluble fiber fortification utilizing enzymatically hydrolyzed guar gum. (1st June 2016) Authors: Mudgil, Deepak; Barak, Sheweta; Khatkar, B.S. Journal: Food bioscience Issue: Volume 14(2016:Jun.) Page Start: 28 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effects of Gliadin/Glutenin and HMW‐GS/LMW‐GS Ratio on Dough Rheological Properties and Bread‐Making Potential of Wheat Varieties. Issue 2 (3rd March 2015) Authors: Dhaka, Vandana; Khatkar, B.S. Journal: Journal of food quality Issue: Volume 38:Issue 2(2015:Apr.) Page Start: 71 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Morphology, structure and functionality of acetylated, oxidized and heat moisture treated amaranth starches. (September 2021) Authors: Sindhu, Ritu; Devi, Amita; Khatkar, B.S. Journal: Food hydrocolloids Issue: Volume 118(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Optimization of bread firmness, specific loaf volume and sensory acceptability of bread with soluble fiber and different water levels. (July 2016) Authors: Mudgil, Deepak; Barak, Sheweta; Khatkar, B.S. Journal: Journal of cereal science Issue: Volume 70(2016) Page Start: 186 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Optimization of textural properties of noodles with soluble fiber, dough mixing time and different water levels. (May 2016) Authors: Mudgil, Deepak; Barak, Sheweta; Khatkar, B.S. Journal: Journal of cereal science Issue: Volume 69(2016) Page Start: 104 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Optimization of textural properties of noodles with soluble fiber, dough mixing time and different water levels. (May 2016) Authors: Mudgil, Deepak; Barak, Sheweta; Khatkar, B.S. Journal: Journal of cereal science Issue: Volume 69(2016) Page Start: 104 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Relationship of molecular weight distribution profile of unreduced gluten protein extracts with quality characteristics of bread. (1st November 2016) Authors: Chaudhary, Nisha; Dangi, Priya; Khatkar, B.S. Journal: Food chemistry Issue: Volume 210(2016) Page Start: 325 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗