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Seerat Bhinder

Guru Nanak Dev University

8

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135

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Impact of germination on phenolic composition, antioxidant properties, antinutritional factors, mineral content and Maillard reaction products of malted quinoa flour.

2021 Food Chemistry
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Proximate composition, amino acid profile, pasting and process characteristics of flour from different Tartary buckwheat varieties

2020 Food Research International
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Isolation of arabinoxylan and cellulose-rich arabinoxylan from wheat bran of different varieties and their functionalities

2020 Food Hydrocolloids
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Effect of buckwheat incorporation on batter fermentation, rheology, phenolic, amino acid composition and textural properties of idli

2020 Lwt - Food Science and Technology
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Effect of infrared roasting on antioxidant activity, phenolic composition and Maillard reaction products of Tartary buckwheat varieties

2019 Food Chemistry
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Isolation and characterization of arabinoxylans from wheat bran and study of their contribution to wheat flour dough rheology

2019 Carbohydrate Polymers
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Diversity in quality traits amongst Indian wheat varieties II: Paste, dough and muffin making properties

2016 Food Chemistry
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