1. Antioxidative and antimicrobial properties of pulse proteins and their applications in gluten‐free foods and sports nutrition. (7th March 2022) Authors: Shevkani, Khetan; Singh, Narpinder; Patil, Chidanand; Awasthi, Ankit; Paul, Maman Journal: International journal of food science & technology Issue: Volume 57:Number 9(2022) Page Start: 5571 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Characteristics of starch obtained at different stages of purification during commercial wet milling of maize. Issue 7 (26th February 2014) Authors: Singh, Narpinder; Shevkani, Khetan; Kaur, Amritpal; Thakur, Sheetal; Parmar, Naincy; Singh Virdi, Amardeep Journal: Stärke Issue: Volume 66:Issue 7/8(2014) Page Start: 668 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Characteristics of starch separated from coarse and fine flour fractions obtained from hard, medium‐hard, and soft Indian wheat cultivars. (3rd May 2016) Authors: Singh, Narpinder; Kaur, Navneet; Katyal, Mehak; Kaur, Amritpal; Shevkani, Khetan Other Names: Alvarez‐Ramirez Jose guestEditor. Journal: Stärke Issue: Volume 69:Number 1/2(2017) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Composition, pasting, functional, and microstructural properties of flours from different split dehulled pulses (dhals). Issue 6 (8th April 2021) Authors: Shevkani, Khetan; Kaur, Manmeet; Singh, Narpinder Journal: Journal of food processing and preservation Issue: Volume 45:Issue 6(2021) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of degree of milling on physicochemical, structural, pasting and cooking properties of short and long grain Indica rice cultivars. (15th September 2018) Authors: Sandhu, Rubrinder Singh; Singh, Narpinder; Kaler, R.S.S.; Kaur, Amritpal; Shevkani, Khetan Journal: Food chemistry Issue: Volume 260(2018) Page Start: 231 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Influence of jambolan (Syzygium cumini) and xanthan gum incorporation on the physicochemical, antioxidant and sensory properties of gluten‐free eggless rice muffins. (31st January 2015) Authors: Singh, Jatinder Pal; Kaur, Amritpal; Shevkani, Khetan; Singh, Narpinder Journal: International journal of food science & technology Issue: Volume 50:Number 5(2015:May) Page Start: 1190 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Influence of kidney bean, field pea and amaranth protein isolates on the characteristics of starch‐based gluten‐free muffins. (19th March 2014) Authors: Shevkani, Khetan; Singh, Narpinder Journal: International journal of food science & technology Issue: Volume 49:Number 10(2014:Oct.) Page Start: 2237 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. In vitro antioxidant and antimicrobial properties of jambolan (Syzygium cumini) fruit polyphenols. (January 2016) Authors: Singh, Jatinder Pal; Kaur, Amritpal; Singh, Narpinder; Nim, Lovedeep; Shevkani, Khetan; Kaur, Harpreet; Arora, Daljit Singh Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 65(2016) Page Start: 1025 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Physicochemical characterisation of corn extrudates prepared with varying levels of beetroot (Beta vulgaris) at different extrusion temperatures. (22nd February 2016) Authors: Singh, Jatinder Pal; Kaur, Amritpal; Shevkani, Khetan; Singh, Narpinder; Singh, Baljit Journal: International journal of food science & technology Issue: Volume 51:Number 4(2016) Page Start: 911 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Physicochemical, Pasting, and Functional Properties of Amaranth Seed Flours: Effects of Lipids Removal. Issue 7 (3rd June 2014) Authors: Shevkani, Khetan; Singh, Narpinder; Kaur, Amritpal; Rana, Jai Chand Journal: Journal of food science Issue: Volume 79:Issue 7(2014) Page Start: C1271 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗