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Bhupendar Singh Khatkar

Guru Jambheshwar University of Science and Technology

20

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1419

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Effect of finger millet on nutritional, rheological, and pasting profile of whole wheat flat bread (chapatti)

2019 Cereal Chemistry
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Functional characterization of whole wheat flours for chapatti quality and acceptability

2019 Journal of Food Science and Technology-mysore
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Assessment of chapatti quality of wheat varieties based on physicochemical, rheological and sensory traits

2017 Food Chemistry
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Assessment of molecular weight distribution of wheat gluten proteins for chapatti quality.

2016 Food Chemistry
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Guar gum: processing, properties and food applications—A Review

2014 Journal of Food Science and Technology-mysore
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Instant noodles: processing, quality, and nutritional aspects.

2014 Critical Reviews in Food Science and Nutrition
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Effect of composition of gluten proteins and dough rheological properties on the cookie‐making quality

2013 British Food Journal
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Effect of Processing Variables on the Oil Uptake, Textural Properties and Cooking Quality of Instant Fried Noodles

2013 Journal of Food Quality
- Neelam Gulia
- Bhupendar Singh Khatkar
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Effect of enzymatic depolymerization on physicochemical and rheological properties of guar gum

2012 Carbohydrate Polymers
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Dynamic rheological properties and bread-making qualities of wheat gluten: effects of urea and dithiothreitol

2005 Journal of the Science of Food and Agriculture
- Bhupendar Singh Khatkar
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Citations (17)