1. 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) ↗
2. 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) ↗
3. 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) ↗
4. 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) ↗
5. 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) ↗