1. Characterization of Citric Acid Treated Partially Cold‐Water Swellable Sorghum and Corn Starch Extrudates; A Green Approach. (4th August 2022) Authors: Zehra, Nusrat; Mohsin Ali, Tahira; Mustafa, Ghulam; Hasnain, Abid Journal: Stärke Issue: Volume 74:Number 9/10(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of barley husk addition on rheological, textural, thermal and sensory characteristics of traditional flat bread (chapatti). (January 2018) Authors: Mehfooz, Tooba; Mohsin Ali, Tahira; Arif, Saqib; Hasnain, Abid Journal: Journal of cereal science Issue: Volume 79(2018) Page Start: 376 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effects of varying levels of succinylation and hydroxypropylation on functional, thermal and textural characteristics of white sorghum starch. Issue 3 (9th February 2021) Authors: Mehboob, Sundus; Mohsin Ali, Tahira; Shaikh, Marium; Hasnain, Abid Journal: Cereal chemistry Issue: Volume 98:Issue 3(2021) Page Start: 624 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Use of hydroxypropylated barley starch as partial casein replacer in imitation mozzarella cheese. Issue 12 (6th November 2021) Authors: Mehfooz, Tooba; Mohsin Ali, Tahira; Ahsan, Maria; Abdullah, Sana; Hasnain, Abid Journal: Journal of food processing and preservation Issue: Volume 45:Issue 12(2021) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗